Recipe by Almond Board of California
"Lightly sweetened, nutty pancakes are made with almond flour and agave nectar."
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1 1/2 cups
Grapeseed oil, for cooking
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 so they fill you up easily.
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 ones. Perhaps thinning them down with some water or coconut milk would be more pleasing.
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 her recipes with. Before I knew that, I was using Bob's Red Mill Almond Flour and was getting really grainy oily outcome from her recipes. I recommend switching to something else.
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 cranberries to the batter to make it textured. yum!
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-purpose flour filler). We aren't gluten-free, but prefer these pancakes over the regular ones. I add a little almond milk (maybe a couple of tablespoons) to make the dough less thick and my kids like them with sliced bananas or fruit added into the batter. They do burn quickly so I learned to always cook them patiently on low!
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 ingredients on hand and that the recipe is gluten free, sugar free, and dairy free. I recommend letting the batter rest for about 10 minutes so they rise better. I was worried about using a whole tablespoon of vanilla, but it was not overpowering. I made them a little bit bigger than silver dollar sized, but would recommend keeping them smaller. Also, they get dark quickly, so I turned down the heat and flipped the pancakes as soon as the bubbles popped. I used blue agave nectar as my syrup on top, which was yummy.
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 a little dry, like they could have benefitted from having a little butter or oil added to the batter. A little trick for oiling the griddle or skillet: dip a paper towel in the oil and then lightly swipe the skillet.
* Percent Daily Values are based on a 2,000 calorie diet.
Silver Dollar Pancakes (Gluten-free)
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 165
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