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.
Michelle says
These were SO delicious! Fluffy and light, I ground up almonds in the food processor, followed by the spice (flax) grinder. Thank you so much, we’ll be eating these often!!
Kyle says
Our family loves these pancakes! Moist, sweet, and delicious. I added 1/2 tsp of ground cinnamon, cut the honey in half (to keep the sugar down, as we are paleo) and cooked them in expeller-pressed virgin coconut oil (the virgin variety adds a slight coconut flavor). Top them with a drizzle of pure maple syrup and enjoy!
I should add for folks new to Paleo/gluten-free eating, that elanaspantry.com has by FAR the best pastry recipes out there. Nothing I’ve tried has disappointed.
ashley says
Made these this morning, came out deliciousssss!!!! I’ve missed pancakes so much so these were a welcome addition to the new eating clean regiment. They required a very watchful eye but well worth it. I didnt have a problem with the crumbling but Almond flour burns quick and there’s 2 tips i’d share. 2 things i did different 1) i added more liquid. i used 2 tbs of water and a splash of almond milk. My batter was so thick before i did that it was all stuck in my whisk. 2) i new i had to flip it the second i could move the pancake across the pan with the spatula without any sticking.
Give these a try! Even a 2nd try if you must, they’re worth it.
Stephanie says
I am making these right now for my son and his friend for dinner. I just gave them a bite to do a taste test and they both LOVED them! I did this because I need to make another batch to make sure they have enough for a good meal. I LOVE them too!
Rachel says
I just completed a grain free pancake fiesta in my kitchen. This recipe was the third (and LAST) one I made. A-MA-ZING! I followed the recipe exactly, including using only a heaping Tbs of batter for each pancake. They do brown very quickly, but after adjusting the heat to med-low and standing guard over them I figured out how much time they needed to cook and not burn. I love them and my four year old gobbled them up without noticing they weren’t the usual whole wheat pancakes he has eaten his entire life. I was on pins and needles until he finished his 3rd bite and then kept on going. Now I know we can do grain free breakfasts in our home – we have overcome the pancake challenge thanks to Elana! Thank you!
Stephani says
DELICIOUS! My 6 and 8 year-old boys, who have become very suspicious of my gluten-free experiments, said these were the best pancakes they’ve ever had. Thank You!
Leigh says
Just me checking back. I got the Honeyville blanched almond flour and it makes all the difference. The Bob’s Red Mill made a good pancake replacement. The Honeyville makes delicious pancakes. Thanks again!
Leigh says
Thank you so much for your website and its recipes! I’m also very glad you mentioned the difference in almond flours/meals and blanched vs. non-blanched. I made these pancakes with Bob’s Red Mill and although they were good, I bet the Honeyville makes them even better. You really should get some free stuff from Honeyville because you just made another customer for them.
Since I just found your website, I’m super excited to try out many new recipes! :D
demi says
hi from me here!!!i read some comments but there were too many to even read..so i have 2 small tiny questions….for anyone.i also try to avoid starchy food so i want to try almond flour receipes.so this receipes when you mean scoop a tablespoon to the pan…could i make it bigger?like crepe size??and also i bought this stone mill and i will grind my own flours so will it be a good almond flour to use??from stone grinding?and if i need to roast nuts first before stone grinding.before i buy it i trie with salesman the flour from unblanched almonds but the oils made it….nothing,,,didnt work…so..if i roast them?or unblanched almondsalso need roasting?thanks and sorry
Laura says
I made all different sized pancakes. Some were silver dollar sized, some larger. It is all based on what you prefer.
Liz Santa says
Made these pancake this morning and my kids love them! No more pancakes from a box for us :)