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.
smilinggreenmom says
These look amazing and rich and beautiful and healthy! Wow :) I would love to try them using Kamut Wheat! Thanks so much for the recipe :)
Sophie says
Waw!! The thick & fluffy pancakes look stunning!!
Very appetizing too!
MMMMMMMMMMMMMMMMM,..lovely food!
Cricket says
Hi Elana,
I have been baking from your website and cookbook for awhile now and my gluten-free, sugar-free family has been thrilled. Thank you so much for making our life sweet again!
Now I have a conundrum: My daughter wants a birthday cake made in a special shape. Do you have a sturdy sheet cake recipe?
Thanks again!
Michelle says
These look wonderful! I think pancakes will be on tomorrow night’s dinner plans. Thank you so much for sharing
Amy @ Simply Sugar & Gluten Free says
My husband loves pancake nights at our house. :) I do too, but I let him think I do it just for him. I’ve been using a light drizzle of sorghum syrup on our pancakes – earthy and perfectly sweet.
Have fun in L.A., Elana! I love hearing about all the great work you’re doing.
PS says
I just tried these and I didn’t like them at all. At least a third of the pancakes burned no matter what I did, if I kept the flame low enough to keep the pancakes from burning then the insides remained raw and gooey, and I was not crazy about the flavor on the few that did cook evenly. My son turned his nose up at them as well and he normally clamors for anything I make from here. Needless to say I won’t be making them again.
EK says
I’ve made these a couple of times since she posted them yesterday and they are fabulous. Nobody turned up their nose at the ones I made, they only opened their mouths and asked for more :-)
Jax says
I loved these pancakes too.
Kari says
I have made the recipe from the cookbook a couple of times and I to always seems to burn them no matter what I do with the heat? Maybe Elana can tell us what we are doing wrong?
Shawna says
The first time I made these, I made them too big and they burned pretty bad, towards the end of the batch I started making them smaller, at most 2tbls for each pancake. The 2nd batch I made them all small, about 3 1/2 inches wide at most and they cooked beautifully. I keep replacing the oil and make sure that you don’t leave your pancakes unattended for very long-they go from brown to burnt fast.
Stephanie McDaniel says
About the pancakes. I made them this morning and they are my first attempt at making grain free pancakes. I used coconut oil to cook them in. I used my blendtec to blend, added a tablespoon ground flaxseed and a banana to the recipe, also some cinnamon. I used honey,(no agave available). I used an iron grill. The kind that sits on top of my gas stove top. I made sure it was evenly heated and hot when I dropped the pancakes on and then adjusted the heat down.
The pancakes turned out great! I topped with some walnut pieces and thin sliced bananas and they were plenty sweet!
I really think the grill you use makes a difference.
Steph
Elena says
I realise this is a very old comment, but I have the same issue every time I make these; the pancakes burn no matter the temperature I cook them over. So now I cook them (even if they burn a little – you can’t taste it) until they are at least “set”, then place each one as it’s cooked on a parchment-paper lined baking sheet in the oven that’s been preheated to 250F. This is how I’ve always done pancakes, GF rice-based and non-GF. I can never get pancakes to cook thoroughly enough for my tastes, so frying them until they are able to be moved, then “baking” them while the rest of the batch cooks ensures they turn out beautifully every time. As an added bonus, they are all evenly warm so no I can serve everyone at once, and no one has to wait while others eat.
My toddler loves these, and they are the perfect traveling snack (if there are any left after breakfast!) I’m about to try making these with some Ener-G egg replacer since we’ve run out of eggs – wish me luck! I think a big part of the success of this recipe comes from the high egg to almond flour ratio, so for those who say they don’t like the taste, perhaps it’s the eggs you’re using? Freshness & the chicken’s feed play a HUGE role in the taste of your eggs.
Elena says
Yeah….Ener-G didn’t work. Maybe it would if I used the same kind of almond flour Elana recommends, but I just use what I can get locally. Again, this may be the cause of many commenters’ problems. The almond flour I use causes the batter to come out very thick every time, so I can only get 10 pancakes out of this, but then I’m also using a very healthy tablespoon when I measure them.
Back to the Ener-G: I had to add a lot of almond milk to improve the moisture content, and then they didn’t set very well. I cooked them on the stove as long as I thought they needed, then in the oven. Even after a longer spell at 250F they needed to set up more, so I upped the heat to 350F for a good 20 minutes (too long). However, they satisfied the craving and kept me moving at work without wanting to eat my own arm off. :)
Thanks for the awesome recipes!
Kathy Hall says
I forgot to mention that I use the almond meal from Trader Joe’s which is only $3.99 per lb as opposed to the blanched almond flour which is much more expensive. It works great.
Kathy Hall says
I make these all the time however I leave out the agave since I am doing low carb for diabetes. I use coconut oil to fry them. I always double the recipe because they are great leftover and heated in the microwave.
I also make a mixed berry compote with rhubarb in season and some erythritol and a little stevia to sweeten it. I put this over the pancakes with whip cream for a lower carb version.
maria says
Hi!
Can I prepare the almond flour at home?
In the food processor?
Thaks!
Kari says
You probably can but only if you used blanched almonds and only if you have a Vitamix or BlendTec blender. I don’t think a regular blender would do it.
Vikki says
I’ve only made my own almond flour. Sometimes I blanche the almonds (either soak overnight or pour boiling water over the nuts and let stand until cool enough to handle and the skins slip off easily) then dry and grind in a food processor. But the unblanched meal/flour works in some recipes, too – as was mentioned it’s like whole grain flour vs. white.
I have a question – what is in almond skins that make them so bitter when soaked and are the skins bad for us to eat? I once tasted the soaking water wondering if it would be a pleasant almond flavor and was surprised at how really bitter it was! Whole almond don’t taste bitter, so am curious why the soaking changes them?
Pat says
You can make your own almond flour in your food processor, but it will probably end up being much more coarse than the almond flour Elana recommends, and the recipes won’t come out the same. If you sift it, then return the coarse chunks back and process again you will end up with something more like Elana’s.
Almond flour has traditionally been made, for centuries, by grinding and pounding. If that can be used, so can the food processor!
Amy says
These look fabulous. I’ve been loving and relying upon your site for a while now. Your breads, almond mayo, sesame crackers, drinks, muffins, breakfast bars, etc., are all a very important part of our diet now, since turning GF almost a year ago. I have you to thank!