Everyone likes pancakes. So I was quite happy when the Almond Board asked me to create a pancake recipe for them. I do have a couple of other gluten-free pancake recipes, though I think this pancake recipe is the best of the bunch!
Hope you enjoy these high protein, gluten-free and paleo Silver Dollar Pancakes made with almond flour as much as we have.
Silver Dollar Pancakes
Ingredients
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- grapeseed oil or coconut oil for cooking
Instructions
- In a large bowl Whisk together eggs, water, vanilla and agave
- Add almond flour, salt and baking soda and mix until thoroughly combined
- Heat grapeseed oil on a skillet over medium low to medium heat
- Scoop 1 heaping tablespoon of batter at a time onto the skillet
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
- Remove from heat to a plate
- Repeat process with remaining batter, add more oil to skillet as needed
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
I’m getting ready to head out to Los Angeles for a book signing on Saturday, June 12th at Erewhon and some other fun little events that I’m doing for the Almond Board. Stay tuned for more information this coming Wednesday.
Simon Avedissian says
Hello,
I am wondering and looking for a recipe that is gluten-free and vegan pancakes with the following ingredients..
Applesauce
Almond Milk or Flour?
Buckwheat?
Cinnamon
I know Mother’s Market uses solely these ingredients and they have EXTREMELY popular pancakes. For an idea, I have spent around or more than $200.00 on their pancakes within 2-months.
They melt in your mouth.
Please let me know if you can help me out.
Thank you.
Laura says
Applesauce is the secret ingredient to the most amazing pancakes, just substitute it for the water and enjoy.
Shannon says
These were so good!!!! Thank you so much for all of your recipes! My 5 year old son has Celiac Disease and you have made the adjustment so easy.
Craig Seastrom says
I recently found a website denouncing almond flour as unhealthy. They mentioned your pancakes, so I thought you would want to know about it. I’m not convinced by their arguments and I would like to see your rebuttal, which is appropriate since they have a link to your almond flour pancakes. The website is http://empoweredsustenance.com/avoid-almond-flour/
I am a fan of your website and your recipes. Thank you.
Lindsay says
These were EXCELLENT! I recently purchased xanthan gum and wanted to try it ASAP, so I added 1/2 tsp to these pancakes. SO GOOD! I think I will add a dash of pumpkin spice next time! The honey was a little difficult to mix in, so I think next time I’ll just use stevia to sweeten the ‘cakes.
Kelli says
Could I freeze these for future consumption?!!?
N says
Yep! I do.
N
Yevgeniya Libkhen says
Elana, thank you so much for your recipes! I have been trying them one by one over the past year and am recommending your blog to my clients.
I think my daughter caught this bug now. I came home from work today and she greeted me with a plateful of your silver dollar pancakes (with blueberries and chocolate chips:)
I love your site and am addicted to making your recipes!
Janine says
thanks for the recipe..I’m trying out a few, but still found this one a bit grainy & eggie. I followed the recipe,did something go wrong?
Emily says
I’d been scouring the internet for a gluten and dairy free pancake recipe that was feasible, and I decided to give this a try. I didn’t have almond flour, so I used GF oatmeal flour instead. These were delicious! So easy and simple, I’ll be making these a lot more in the future. Thanks for the great recipe!
John says
I’ve noticed that all your recipes using baking soda, instead of baking powder (which seems to be the more logical choice since many of your recipes don’t contain an acid component). Why is this?
Martyn Rowe says
These look gorgeous… will make a great change to eggs for breakfast!