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.
QueenJellyBean says
I’m a calorie counter – This entire recipe yelds: Calories-1293, Fat-99 grams, protein-54 grams. Divide these totals by the number of pancakes you make, and presto, you’ve got caloric values per serving!
This does not include the value of the oil you’ll use for the pan. I’m using olive oil spray to keep the fat calories down. I sprayed the pan 1 time for each batch that hit the non-stick ikea pan.
TEXTURE – I agreed with some comments that it was challenging to get these to cook through without burning. I added quite a bit of water to the final batter. Thinned it significantly and make tasty, sweet, and easy to cook small, medium, and large pancakes. I love the brown crunch on the outside and sturdy almond colored fluff on the inside. The large thin ones were bendy enough to make a peanut butter roll up sandwich. I kept the batter in the fridge 3 days, worked great.
CARBS – I’m not counting carbs right now, but that’s easy to estimate in case you’re counting carbs. Look at the total protein. The ratio of carbs to protein is equal in almond flour – so the total carbs in this recipe is close to the total grams of protein, 54. Now add the 32 carbs in the total recipe from 2 TB agave, and there’s 86 total carbs in the recipe. Divide by number of pancakes you make. I hope to save you from ever having to add it up.
Alison says
I made these this morning and they are delicious! Thanks Elana for the always yummy recipes!
Melissa says
These are the best pancakes I have ever had – regular and gluten free.
Syvella says
Hey Elana,
I can’t wait to try the Honeyville’s Blanched Almond Flour to make these pancakes. I called Honeyville today to see which stores on the east coast carry it but the lady who I spoke to didn’t have a list on hand. I also asked her if she knew of you and she said no. I told her that she needs to send you some FREE Honeyville’s Blanched Almond Flour b/c you have been a big promoter of their Almond Flour.. :)
She said she was going to reach out to you and thank you for the referrals.
Emily says
These really just weren’t very good. They had a crumbly texture, were super oily, and tasted way to strongly of vanilla and burnt.
Grace says
I thought they were great! I make them all the time. Maybe you just burnt them. I don’t know why else they would taste burnt. Another solution would be to use less vanilla in yours and less oil in the pan to cook them. I don’t use oil to cook them as I use non-stick pans. I don’t know what happened with yours but everyone I have made them for just loves them!
Lacy says
I just went gluten free and found your blog:) I purchased blanched almond flour from Honeyville (like you recommended) and made these pancakes this morning! They are amazing and no crazy ingredient list. Yay! My daughter, who is a little dismayed by the new diet change, said, “you can’t even tell they are gluten free!” Thank you infinitely for the delicious recipe!!! I will make it again and again:)
Marnie says
For all the “pancake” and “flapjack” recipes…how long will they store in the refrigerator? I cook for only me and am looking for things that I can make and store a few days.
Thanks!
Marnie
Lauri says
They store great for about 3 -4 days in the refrigerator, and I’m sure would freeze just as well. When I reheated mine after several days in the fridge, I just microwaved it for about 30 seconds with a moist paper towel over it – there are healthier ways to reheat, but it tasted just as good as when they were first made.
I used to feel so heavy with sugar and lack of protein after a breakfast involving pancakes (even if I had bacon and such along with it), but not with these. They are so full of protein, a little maple syrup doesn’t give the sugar rush because there is so much more balance in the diet. Hope you can make them – they are a new favorite for me!
Ghita says
Have you ever considered soaking your almond flour, to reduce the phytic acid and make the recipes more digestible? I love many of your recipes that use almond flour, but would love it even more if you posted some recipes that involved soaked almond flour!
Cristina says
I thought blanched almond flour removes the phytic acid, because of the process it goes through? Can someone advise on this?
Dizzy says
These were pretty good! I burned many of them for some reason (think I messed up my cast iron and need to reseason) but they were still tasty. I only got 8 3 inch pancakes though. I made my own BA flour so if I were to use the “real” stuff maybe it would come out thinner? The best thing is that these are pretty filling too, so at least my 10 pancakes will last a couple servings (2-3 is plenty along with some blackberries and chicken sage sausage- yum!) Thanks for sharing!
Rachel Kopfle says
My son is sensitive to gluten, dairy, and soy and we have tried a number of pancake recipes over the past 4 years. I made these silver dollar pancakes for the first time this morning and he raved about them the entire time he was eating them. He said they were absolutely his favorite pancakes ever. I feel good about serving them because they are more nutritious and have a decent fiber content when compared to most gluten free pancake recipes out there.
Personally, I found the flavor to be a little strong but when I added blueberries it helped tone down the intense flavor of the almond flour and I was able to enjoy them. My son loved them both ways – with and without blueberries.