Silver Dollar Pancakes (Gluten-free)

Silver Dollar Pancakes (Gluten-free)

"Lightly sweetened, nutty pancakes are made with almond flour and agave nectar."
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servings 381 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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 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.


  • Created by: Elana Amsterdam, cookbook author, "The Gluten-Free Almond Flour Cookbook."


Read all reviews 27
  1. 29 Ratings

Most helpful positive review

I have been looking for a great alternative for flour pancakes and these are yummy! Most gluten free pancakes I've tried are fragile and these hold up well when flipping. They are super dense s...

Most helpful critical review

I decided to try these after trying a more traditional paleo pancake that was a much thinner batter. As it turns out, these thick pancakes were hard to swallow. So dry. I prefer the thinner o...

Most helpful
Most positive
Least positive

I have been looking for a great alternative for flour pancakes and these are yummy! Most gluten free pancakes I've tried are fragile and these hold up well when flipping. They are super dense s...

These are great pancakes. I know the recipe creator Elana Amsterdam (I have her cookbooks) recommends NOT using Bob's Red Mill Almond flour because they are not as fine as what she used to test...

WOW! Just made these except I substituted the agave and vanilla with real maple syrup. I actually like these better than traditional pancakes! Wonderful!!

I actually really liked these. I used almond meal instead of almond flour (that's all we had). they burn very easily, so keep the heat low! also, we added unsweetened coconut and dried cranbe...

Very good, very filling pancakes. My kids loved them and I liked that they were getting protein and a filling breakfast. I liked the fact that this recipe was a true almond pancake (no all-purp...

Overall, they were pretty good. My kids ate some, but my oldest didn't have seconds. They are more dense than white flour pancakes, but similar to buckwheat. I liked that I had all of the ing...

I recently discovered that I shouldn't eat wheat and I've been following a paleo diet, so these were a nice treat. I added some cinnamon and blueberries. I thought they were a little heavy. Also...

These were very good. I did use honey instead of agave but that was because I didn't have agave. I also used almond meal instead of flour. The texture came out great. Also, I advise that you don...

I made these for my son, who is allergic to wheat, milk, and eggs (among other things). I substituted chia gel (3 Tbs chia seed soaked in 3/4 cup water) for the eggs, used powdered raw vanilla,...

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