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.
Angana Shah says
I finally tried these after meaning to for a long time. Delicious! And they turned out, which has not happened with any other GF/almond flour pancake recipe I tried. I made mine a little bigger even, about the size of the palm of a hand (adult) and they were fine.
I’m planning to put a few in the fridge and a few in the freezer.
Thank you!
Angana
Elana says
Angana, thanks for letting me know these are delicious!
Debbie says
We haven’t made this in a while, but made them last night from the cookbook recipe….we added bacon bits, grated cheddar cheese and sliced green onions to half the batter….mmmmm….good!!! So we had some plain to add jam or syrup to and some savory to just add butter!
Elana says
Debbie, thanks for letting me know these are mmmmmm good!
Andrea says
Hi,
I have just tried these and I am not sure what I did wrong but they tasted awful! :(
the texture and the flavor just were not good at all, disappointed but wanting to find a good solution!
Elana says
Andrea, we flip out over these pancakes, they’re so good! The key is to use the brands of ingredients listed in the recipe and they’ll turn out perfectly :-)
Gabrielle Lomax says
I dont see any brand names where are they
Elana says
Gabrielle, thanks for checking in again and happy to help. If you click on the highlighted ingredients in the recipes you will be taken to the exact ingredients I use which includes their brands :-)
Mindy Brooks says
Can you make these pancakes with flax eggs? They look delish!!
Elana says
Mindy, I haven’t tried that so not sure :-)
Holly says
These were great!!!! I’ll be honest, I wasn’t expecting too much from gluten free pancakes, but these were really tasty!!! Me and my family just ate them for breakfast and there are none left! I will double the recipe next time. We just found out that my son is gluten intolerant and so finding a good pancake recipe was very important to him. These certainly fit the bill. Even my skeptical husband like them very much! I will try the banana chocolate chip ones on your website too!
Elana says
Holly, thanks so much for letting me know these pancakes are great!
Anne says
As my hubby enjoys waffles better than pancakes, I added 2 tbls. Melter Kerri gold butter to the wet ingredients, used a lower temp on the waffle iron (thanks to reviews on cooking fast) and came out with wonderful waffles. Thanks, Elena!
Elana says
Thanks Anne!
Belinda says
What is the nutrition facts for this recipe? It is delicious by the way.
Elana says
Belinda, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Margot Swanson says
What am i missing here?? These were so think, the consistency of dry mashed potatoes, that i had to add quite a LOT of almond milk before trying to cook. And then they wouldnt cook at all.
this was a fail for me, which is too bad since I love most of your recipes. Not sure what went wrong!
Elana says
Margot, Merry Christmas and thanks so much for your comment! This typically happens when coconut flour is used instead of almond flour. For more on that please go here:
https://elanaspantry.com/paleo-baking/
I hope your holidays are shiny and bright!
Elana
Nikki says
These pancakes are delicious! I made a batch for myself, cutting ingredients down to a third of what’s called for and they turned out perfect. Love the fluffy texture, the crispy edges and the slightly sweet taste. Next time I’ll add berries on top. Thank you for sharing your recipes with all of us. This is the first one I’ve tried, but I’ve bookmarked so many… Thank you, Elana! You made my Christmas!!
Elana says
Nikki, thanks for your wonderful comment! I’m so happy to hear these pancakes are delicious :-)
Beliza says
You can do the whole recipe, and freeze the extra pancakes in a ziplock freezer bag. Then put them in a toaster or oven for a quick breakfast. The end up more crunchy, which I actually love.
N says
AAAAAHHHHH! Full belly on these pancakes!!!
Cooked in coconut oil and ghee!!!! Heavenly happy full belly!
Hockey game and then bedz, can’t wait.
Thanks.
Happy H to You and yours!
N
Elana says
Hi N, I’m so happy to hear you enjoyed these pancakes!!!
Paula says
It’s a pretty good recipe but each person needs to perfect it based on what they experience. First time I tried the pancakes, they burnt. No bubbles form at the top like pancakes using traditional ingredients but that was an easy fix. They cook very fast so flip them as soon as you see a light brown color at the bottom and don’t make them too thick. Also it’s best if you pour the wet ingredients into the dry so they don’t clump. Will be making them again and again. Thank you.
Elana says
Paula, thanks for your wonderful comment! I’m so happy to hear you will be making these again and again :-)
Billy Lo says
Don’t understand why the paleo pancakes on page 22 of Paleo Cooking so easily burned even on super low heat. The top is still liquidy but the bottom is already burnt.
Elana says
Billy, thanks for your comment! This typically happens when the brand(s) of almond flour that I recommend are not used. Also, did you know I’ve provided nutrition information for all of the recipes in Paleo Cooking. Here’s that link for you:
http://bit.ly/2vJVyOx
Enjoy!
Elana