Silver Dollar Pancakes (Gluten-free) Recipe - Allrecipes.com
Silver Dollar Pancakes (Gluten-free) Recipe

Silver Dollar Pancakes (Gluten-free)

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"Lightly sweetened, nutty pancakes are made with almond flour and agave nectar."

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Ingredients Edit and Save

Original recipe makes 18 pancakes Change Servings
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Directions

  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.
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Footnotes

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

Most Helpful Positive Review
Nov 11, 2010

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.

 
Most Helpful Critical Review
Nov 14, 2011

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.

 
May 23, 2011

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.

 
Feb 15, 2011

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

 
Oct 04, 2010

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!

 
Apr 05, 2011

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!

 
Sep 20, 2010

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.

 
Apr 06, 2011

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't heat your griddle no more than 250*. They burn easily. My first batch came out a bit black. They are good with jelly and syrup. I will make these again!

 

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Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 212 mg
  • 70%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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