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.
Lisa says
My baby is allergic to egg whites. Can I use the egg yolk only? Shall I add in more water for more liquid?
Elana says
Lisa, I haven’t tried that so not sure. If you do experiment please let us know how it goes.
victoria barmak says
Try flax egg.
Karen says
Love this recipe! Added a little extra water to make it a bit thinner. DELICIOUS! The kids ate them up!
Elana says
Karen, so glad you and yours enjoyed it!
Amber says
Has anyone tried this as a thicker batter for waffles? If not, is there a waffle recipe you love?
Pam Landis says
Do you have the carb and fiber count for these pancakes? Thank you so much.
Rawnie Hansen says
Hi, I just tried your recipe using coconut flour instead of almond. Unfortunately, I did not like the pancakes as they came out kind of dry. Also, there is no way the recipe would yield 18 pancakes unless they are really really tiny…ah, well, hence the name silver dollar pancakes. I get that now :) Anyways, I am wondering if the pancakes would come out the same if using almond flour?
Elana says
Hi Rawnie, great question, unfortunately almond flour and coconut flour are not interchangeable ingredients. For more info, check out this post:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Joyce says
Can I use egg whites only versus whole eggs?
Elana says
Joyce, I haven’t tried that so not sure :-)
Jennifer says
My husband and I absolutely LOVE these. This morning I actually mixed in a few Trader Joe’s semi sweet choc chips, topped with plain yogurt (not paleo) and banana slices. Omgeeeee! No syrup necessary. I usually add a bit more water as I like a thin pancake but they are delish either way. Thank you so much for this recipe.
Emily says
These came out extremely dry, hard to swallow. Also, I had heard to stay away from almond flour due to it’s phytos (I think that’s what they are?)…is this not a concern?
misty says
Is there away to get nutritional info on these pancakes?
Elana says
Hi Emily, when you make these pancakes be sure to use one of the brands of almond flour that I recommend for best results. In terms of my use of almond flour, I love it, but of course understand it’s not for everyone. For more information on why almond flour is my favorite ingredient check out this post:
https://elanaspantry.com/10-great-almond-flour-recipes/
I hope this clarifies my thinking about this amazing food!
Elana
Michelle says
I find that by adding 1/4 cup to 1/3 cup of almond milk to this recipe, leaving out the water, and increasing the baking soda to 1/2 tsp. (leave the salt at 1/4 tsp.) these pancakes turn out much better and can be made larger. My husband says that my recipe makes the pancakes not as dry as Elana’s recipe with a better flavor, and they are a bit more fluffy. I have made the pancakes both ways (although I always use 3 Tbsp. of water, if just using water), and my husband and I really like my change to the recipe of adding almond milk. These pancakes do brown quickly, so keep the stove at medium heat when making them. You may drizzle the finished pancake with agave nectar or honey, and top with fruit and nuts.
Jessica Ford says
These were very good! I’ve tried several almond meal recipes and this is the best by far!
Laurie says
Would egg-beaters work in this recipe?