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.
Caroline says
Elana
I made simple bread today from almond flour. Came out very good will continue to use almond flour for now on. I’m not suppose to have wheat. This has been a long time coming. thanks for all the recipes online.Can’t wait to make pancakes and hot cereal. Will be buying your book for my Christmas present.
Caroline
Fredo says
I tried these this morning, and they taste good maybe a little too sweet. I’m goin to try with less honey or nectar and see how they turn out.
Janet says
When I made these this morning it did not turn out into a batter. It was more of a dough. I don’t know what I did wrong. I did use coconut flour instead of almond flour but I can’t see that making a difference.
Too bad, I was really looking forward to pancakes!
Kristina says
You can NOT sub coconut flour for almond flour! Coconut flour soaks up waaaay more liquid. Try the recipe with almond flour next time and your batter will turn out great.
Kirsten Hertel says
I tried this recipe this morning and it didn’t work at all. It turned out more like a dough than a batter. I did cook one that thick, thinking it was supposed to be like that, because I made it exactly like the recipe specified, but it definitely wasn’t right. So I thinned it out a little with some almond milk, then they seemed to be the right consistency, but they still never got little bubbles on top like pancakes usually do. When I flipped them (because they were definitely done on the bottom side) the batter on top spilled off as I flipped them. I am a baker and a cook, so I am experienced with pancakes and gluten-free baking, so I am perplexed. I even used the same blanched almond flour that you recommended, from Honeyville. I do love your chocolate chip cookie recipe and one of your muffin recipes is awesome too, so I was very surprised that these didn’t turn out. They did end up being “ok”, but I think I will try something that uses multiple gf flours for a better texture. I think it’s strange that a recipe this simple could work for some and not for others. Seems strange.
Tess says
Absolutely amazing pancakes! Thanks for the great recipe. I love that you are using almond flour!
Tatyana says
Thank you for amazing recipe! I made it today for our breakfast, it was so delicious, we could not believe it is grain free. We follow wheat belly diet of Dr. William Davis, so your website and your books our new discovery of huge variety of foods we could make and indulge. Thank you very much! Now we can have pancakes :)))
Mayanne says
Those pancakes are sooooooo delicious ! Just made them, just ate’em ! YUM !
Kayla says
I absolutely love this recipe! They make the best pancakes and to be honest I could never eat real pancakes again after tasting these! I posted on my blog about these! I would love for you to check it out :D
http://bonjoureats.blogspot.com/2012/09/almond-pancakes.html
cami says
These turned out great. I used homemade almond flour and added a little more water. Thank you!
Jill D. says
I made these today and they were wonderful. I modified it a little in that I added 1 tbsp grape seed oil and 1/4 cup of water to the batter. The batter was too thick for my liking and the water worked for me. Definitely make them silver dollar size for best results. The almond flour makes them very fulfilling and you can’t eat as much as you would think.
My gluten loving husband thought they were very good!
Becky says
Yummy! I substituted about 1/4 c of flaxseed flour because I ran out of almond flour and cooked them with butter as opposed to grapeseed oil. I had them with blueberries, a drizzle of honey and a glass of almond milk. Quite enjoyable. My midwife asked me to change my diet (minimize gluten & sugar, using paleo as a loose framework) during pregnancy for proactive health reasons so I have been loving this website for providing nutritious alternatives to satisfy my sweet tooth. Thanks Elana :)