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.
Zoë says
Thank you for this recipe! These are the best pancakes I have ever made :)
I came across your blog looking for paleo recipes and hit the mother-load. Can’t wait to try more!
z
@zoeSocial
Erin says
We tried these for breakfast this morning and they were outstanding. I used half the honey called for and coconut milk for the water (just because it was sitting on the counter), needed extra to thin the batter out after it sat for idle for awhile, and they were just perfect. The vanilla flavor stands out and makes you feel like you’re getting a special treat. Can’t thank you enough for sharing this! =o)
Bess says
I’m ready to make these in the morning! It’s great when a recipe comes up and the ingredients are all in my pantry staples! My blog is about feeding a gluten free, dairy free teen and making all his old favorites in a new way – Pancakes are a the top of his list, but none have really hit the mark, so can’t wait to try these!
Kris says
My family loved these pancakes! I made sure to keep them small like the recipe said. They turned out dark brown,but not burnt. Next time, I’ll omit the agave for a drop of stevia. Thank you
Adrienne says
Thanks so much Elana for this recipe! Since I’ve gone Paleo/primal I’ve been searching for a gluten free pancake recipe that would satisfy my bisquick pancake cravings and this recipe definitely did it for me. I only used 1 tbsp honey to cut a little bit of the sweetness. I also added 2-3 tbsps light coconut milk to get a smoother texture. Amazing! Thanks again.
Amber says
I made these this morning for my NON gluten-free children, ages 5, 3, and 2, and they all LOVED them. I made the recipe exactly as written, using honey instead of agave, and I might have accidentally used a smidge more water than called for (kids were helping mix).
I’ve been trying out a bunch of different, healthier breakfast recipes on my kids lately, to the point that when I told them I was making pancakes my oldest asked in skepticism, “Are these REGULAR pancakes?” In spite of their doubt, the pancakes went over really well.
Definitely keep to the small size called for, and go for heat a little lower than you usually cook pancakes on. These came out perfectly!
Kelebek says
These turned out delicious. I poured the batter in small quantities and it didn’t burn at all.
Tamara says
Love these! Just made them for my 12-month old twins as a way to introduce almonds into their diet in a texture-friendly way and diversify their breakfasts from the usual carb-heavy options.
They’ll eat anything in a pancake form!
Thanks for the great recipe. Will spread the good word on my blog sometime soon.
julie bottner says
Can you please share any tips to prevent burning! i made these this morning and the
taste is very good – just need to figure out how to prevent the burning…is it the almond flour that burns them more easily? I will try another batch – any tips?
Vanesa says
Elana! Thank you… Your recipes/ book are the only recipes I follow- I appreciate you so much you have no idea! I always get so excited to come home and try your latest post whenever i get the email.
These are delicious!
Any ideas about how to modify them to make them pumpkin pancakes? I am a big fall lover ;)