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
Equipment
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.
Sasha says
Hola, a mi me encanta esta receta pero no tengo bicarbonato de sodio. Podria hacerlos sin este ingrediente? O con que otro lo podria reemplazar?
Elana says
Sasha, thanks for leaving your comment in Spanish. Necesito practicar! I haven’t tried making this recipe without baking soda so not sure if that would work :-)
Lea says
Is there nutritional/ calorie information for the pancakes?
Elana says
Lea, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great wonderful day!
Elana
Sidrah says
I just did these last night because I was craving them and ABSOLUTELY LOVED THEM! Almond flour is too expensive so I was gonna make some on my own but I ran out of almonds. So I used oats and grounded them in a food processed to make my own oat flour as a substitute for the almond flour in the recipe. I know that it absorbs more moisture so the first pancake I made was a little denser and drier than I wanted, so I added unsweetened plain old organic almond milk and the next couple of pancakes were peeeeerfection. In love with this recipe thank you so much! (Threw in organic unsweeteneded dark chocolocate chips Into the batter as well ;)
Sidrah says
Oh and I didn’t use agave, I used raw unfiltered organic honey (half) to get some extra sweetness and nutrients that regular organic honey wouldn’t give and (half or the rest) regular organic honey
Elana says
Thanks Sidrah!
Elana says
Thanks Sidrah!
Mary Ann says
Great. Easy. Quick. Passed the grandson taste test. I liked them too. Brown, darken very quickly. Couldn’t quite get the heat low enough. Any tips for next time?
Elana says
Mary Ann, maybe flip them just a tad sooner. So glad that these were great, quick, and easy :-)
Stacey LoSacco says
I wanted to make myself a pre-mother’s day treat and was craving pancakes. I needed a recipe that was gluten and dairy free and easy. I knew right away to go to Elana’s website:)
I followed the recipe exactly and used all the same ingredients however, the first few pancakes were very thick and dry, so I added unsweetened vanilla almond milk to the batter and the remaining pancakes were perfect! Tasted very close to how I remember regular pancakes tasting!
Happy Mother’s Day Elana and all! Thanks for sharing your recipes and your stories with us…you are such a caring and attentive mom!
Elana says
You’re welcome Stacey!
Nancy sisinni says
How much vanilla almond milk did you put in?
Karen says
I made these this morning and encountered the same “thickness” issue. Also turned brown quickly and didn’t see bubbles. I used Elana’s preferred Almond flour too, so I don’t think it was an ingredient issue. I added about a tablespoon of water to the batter I had left and that helped. (thinner consistency, and bubbles did form. less rapid browning) I like the idea of using almond milk instead, so thanks for that tip. The flavor was delicious, so as another person commented, sometimes we have to make small changes to get the right result.
Elana says
Thanks Karen!
Diane says
Midnight pancakes! I confess, it’s midnight and I’m recovering from suffering 2 weeks with a virus and I need a treat! I’ve been on a grain-free diet for 3 months and I have not had anything but squashes. These pancakes were amazing, even with the un-recommended Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds. I will have to wait for my order of Elana’s recommended almond flour to arrive in order to compare. Thank you Elana for sharing your recipes that came from so much experimentation. I did not vary on any other ingredients. I am a delighted, healing body, ready to go back to sleep happy and satisfied.
Elana says
Diane, thanks for your awesome comment! I’m so happy to hear the pancakes were amazing :-)
Shawn says
Can I use sugar free maple syrup instead of honey? ?
Elana says
Shawn, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
GJ says
There is no such thing as sugar free maple syrup, unless it is a totally engineered product. However, natural maple syrup has just 17g of sugar per tablespoon, while honey has 19g. Not sure about agave. Maple syrup has a lot of minerals as well. I made these with 100% natural maple syrup and they were great. I cut the syrup back to 1 1/2 tbs instead of 2. The batch I made yielded 9 pancakes, which equals around 3g of sugar per pancake. I am going to try the suggestion of another poster to add unsweetened vanilla almond milk next time.
Elana says
GJ, thanks for your comment! I’m so happy these pancakes were great :-)
Lyndsey Huckaby says
Hi! I’m looking to make these for my 9 month old. Young babies aren’t able to have honey, so could I substitute maple syrup? Or would doing without that element completely still work? Thanks so much!
Elana says
Lyndsey, thanks for your comment! I haven’t tried that so not sure :-)
Sharon says
Hi Elana, I’m really enjoying all these recipes. Could you please provide nutrition information with each recipe? Thank You. Sharon
Elana says
Thanks Sharon! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Lisa Baker says
These are amazing. My only regret is waiting so long to try them! I personally like things spicy so I added cinnamon, nutmeg, and dried ginger to mine. Topped them with honey. They were fantastic! I made the entire bowl of batter, and froze the left overs individually (between wax paper). They make a great snack with peanut butter smeared on top.
Elana says
Lisa, I’m so happy to hear these pancakes were amazing!
vicky says
Hi Elana,
Can I use olive oil instead of coconut oil? And which oil is healthier? I heard coconut oil is bad for cholesterol.
Thanks
Vicky
Elana says
Vicky, I haven’t tried that so not sure. Coconut oil is a fantastic fat that withstands high heat and contains brain-boosting MCT’s.