Silver dollar pancakes (Gluten-free) Recipe
Silver dollar pancakes (Gluten-free)
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 you’d 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.

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
  1. In a large bowl whisk together eggs, water, vanilla and agave.
  2. Add almond flour, salt and baking soda and mix until thoroughly combined.
  3. Heat grapeseed oil on skillet over medium low to medium heat. Scoop 1 heaping tablespoon of batter at a time onto the skillet.
  4. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
  5. 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

Sodium: 184.6 g
Calcium: 67.6 mg
Potassium: 36.8 mg

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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