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.
Karen H. says
I just made these and I love them! Oh my goodness! They are hearty, delicious and easy to make. They have a wonderful nuttiness to them (makes sense since they are made with almond flour!) that adds to how delicious they are.
I read through the comments first and that really helped. I started off with a little extra vanilla and watched them carefully, being sure to make them small, as directed.
They turned out perfectly. I will definitely be making these on a regular basis.
One thing I noticed was that the grapeseed oil seemed to thin out quite a bit when heated, so when you start out, you may want to use just a tiny amount (much less than you think you need) and add more if you need it.
5 Star Recipe, in my humble opinion.
Thank you so much Elana, for these great recipes and all your hard work. I appreciate it more than words can express.
erin says
I looked through a variety of your pancake recipes, and landed on this one to be my favorite (although the variations of the others are minimal). They were really delicious, and I made a few modifications.
-instead of agave I used Brown Rice Syrup (I’m limited, temporarily, from most sweeteners) which has the consistency of honey and is a little less sweet (I’m becoming quite fond of it)
-I fried them in coconut oil.
The coconut oil is SO tasty! They were definitely too thick (after I fried them I had to cook them in the microwave for 15 seconds), even with the 2 TB of water, so I would definitely up the water content (or maybe a variety of milk?) to at least 1/4 cup. I cooked them on slightly higher than medium. Really tasty! Between these and Wrightfood’s buckwheat pancakes (http://mattikaarts.com/blog/baking-recipes/gluten-free-buckwheat-pancakes/) I’m all set for my breakfast splurges!
Kirsten says
Since my mom can’t have gluten, I have been eating gluten-free with her to help her to stay strong and not get tempted to eat grains or sugar. I have been wanting to make pancakes lately and I didn’t want my mom to be left out so these look like a great alternative to pancakes with grains. I think that they would be fun to make also.
DocMum says
Hi Elana,
From this morning:
Son-with-despair: “oh no, not gluten free pancakes!”
Me: “This is a new recipe. I think you’ll like them”
Son-with-doubt: “gluten free tastes like concrete mush”
Later….
Son/Daughter/Spouse: “These are soooo good! More please!”
Thanks Elana, it’s a whole new world for us.
SW
Jose says
These are nice and easy pancakes. I didn’t have any problems turning mine. The one necessary change I made was to use 1/2 c of almond meal (TJ brand, non-blanched) since I ran out of blanched almond flour. No problems with the substitution.
I think the only issue I had with these was that they were a bit dry. I’ve made the pancake recipe from the cookbook and I really like them, mostly because of a mistake I made early on that I’ve kept repeating: I add the grapeseed (vegetable in my case) oil to the batter. I think the oil maintains more moisture in the pancakes. At least 1 T. does the trick for me.
That said, these are great and hats off to Elana for not being afraid to kick up the vanilla, which really flavors these pancakes well.
mama without instructions says
These didn’t really work for me either. I made them as written and they were waaaay too dry (super thick batter). I added a fair amount of liquid after the first pan full of dry lumps were done and they were much better. Still though w/about 1/4 cup of liquid the batter was too thick to let bubbles through. However, the flavor was good with a nice balance of sweet and vanilla.
celine says
these sound great and so far from what everyone has said seems like they are!! I cant wait to try them
Chau Huffman says
Do you have a substitution for baking soda in this recipe? My son is on the GAPS diet and it doesn’t allow baking powder or baking soda. He loves pancakes and these look delicious!
Nick B. says
Any idea how to make these awesome pancakes into: Chocolate Chip, Pumpkin pancakes? I sort tried to do this on my own and had terrible results. Any ideas and tips would be much appreciated.
Adria says
Try adding mini chocolate chips right after the pancakes have spread; press them down slightly into the pancake and the batter should rise to nearly cover the chips so when you flip, the chips will stay in place. You can add a lot or just a few to accommodate different tastes. Just make sure you’ve enough oil on your griddle or the chips may scorch.
Randi says
I made these this morning, as had made another version of Elana’s
pancakes previously posted, and they didn’t come out that great.
These, too, came out very dry (I ended up throwing out the
second half of batter) and I found, like some others
posted, that they burned on outside if let them cook fully on inside.
Now, I have to say that almost all other recipes I have tried from Elana, both the website and her cookbook, have been excellent (and easy, which
I love), but so far have not had the pancakes come out good in any of
recipes posted on website. I think I will just skip pancakes for now
until she comes up with a new one that comes out lighter and cooks well.
I love the zucchini bread, blueberry muffins, lemon-poppyseed muffins,
and hazelnut spread, to name a few I’ve had great success with and make
over and over again.