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.
April says
I meant 3/4 tsp of bs. Sorry about that!
April says
I have a few quick changes to make to the recipe. It should be 2 eggs, 1/2 tsp of baking powder and 3.4 teaspoon of baking soda. I tried it again this morning and found that too much of the bp and bs made a slightly bitter taste. I hope you like it :)
April says
Hi Elana! I’m really really excited to share this recipe with you. I love love love pancakes, but due to certain circumstances I’ve been trying to avoid gluten and starches. Every pancake recipe I’ve come across either uses wheat or a significant amount of starch. So I decided to try my own, and I think I’ve finally got it! I don’t have time to start a food blog (I hope I can in the future-your blog is inspiring!) But I really want to share this recipe with people out there who might run into the same problem as I did. I’d really appreciate it if you could try this and share it if you like it! Thanks!
1 cups gluten free oat flour
1/2 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar
1 tablespoon xylitol (or any other natural/healthy sugar sub. You can also just use white sugar if you need to)
1 1/4 cup milk (I sub water. Also, coconut oil absorbs moisture like crazy so I just add water until I get the traditional watery pancake batter texture)
1 egg (I’ve never tried this with a commercial egg replacement, but I think it will work. Chia seeds ,however, do not.
3 tblsp. extra virgin olive oil
Cook and eat!
Thanks again! Also, I’ve found that the oatmeal+coconut mix works well substituted into any pancake recipe!
Maggie says
These pancakes are wonderful. I tried making almond flour pancakes without a recipe, and was never successful. I live in Taiwan, and agave syrup is not available, but Oligo syrup is sold everywhere. It works beautifully. Thanks for your recipes. They are great. Today, I’m making Pumpkin Bars. I have no doubt that they will be excellent.
Lisa says
Just made these (again) subbing 1T ground flax seed & 3T water for 1 egg (only had 2 & didn’t want to run to the store). I let the flax seed mix sit for about 20 min & then added to the liquids. Really good! Also subbed 2T applesauce for the agave. Batter was a bit thick so added some almond milk. Yum!!
Dini says
Hi Elana. I just wanted to say these pancakes are awesome. I made them for breakfast this morning and my son loved them. They are filling and delicious. Thanks for sharing and for your amazing website.
Michele says
I’m impressed wit this recipe! Using coconut oil really gives the pancakes a nice light coconutty flavor. They came out nice and fluffy. Thanks!
Amber says
We eat these once or twice a week for breakfast in our house! I rarely have any trouble with the batter – I use Trader Joes almond meal and honey, and cook in coconut oil or ghee. I’ve also found the recipe rather flexible – one of our favorite variations is to add a roasted, pureed beet to the batter and have Pink Pancakes (pictures here if you want to see just how bright they are: http://leavehappier.wordpress.com/2012/03/25/pink-pancakes/).
Thanks again, Elana! Your recipes are making my learning to cook with almond and coconut flour much more enjoyable!
Jacqueline says
Hi Elana, I made your Silver dollar pancakes today and there “AWESOME” thank you so much. My 4 year old loved these and asked for seconds :) I did add an extra egg but I used a different brand of almond flour and like I said they are “AWESOME” thanks again. :)
Tiffany says
There’s were awesome! I used half an overripe banana instead of the agave and they were delicious! My son devoured them!