Silver dollar pancakes (Gluten-free) Recipe
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note
Get em in your belly! These Silver Dollar Pancakes made with almond flour are gluten-free, but youd never know from the taste of em. Developed by Elana Amsterdam cookbook author, "The Gluten-Free Almond Flour Cookbook" for the Almond Board of California.
Ingredients
For 5 servings (18 small pancakes)
- 3 large eggs
- 1 Tbsp. water
- 1 Tbsp. vanilla extract
- 2 Tbsp. agave nectar or honey
- 375 ml / 1 ½ cup almond flour
- 1/4 Tsp. salt
- 1/4 Tsp. baking soda
- grapeseed oil, for cooking
Method
- 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
Serve hot.
Nutritional values per serving (3 mini pancakes)
Calories: 246.9
Protein: 9.44 g
Carb: 5.72 g
Fiber: 2.7 g
Minerals
Sodium: 184.6 g
Calcium: 67.6 mg
Potassium: 36.8 mg
Vitamin
itamin E: 1.54 mg
Fat & Fatty acids
Fat: 20.5 g
Sat Fat: 2.11 g;
Mono Fat: 1.68 g;
Poly Fat: 3.51 g
Cholesterol: 105.8 mg
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