Gluten-Free Silver Dollar Pancakes Recipe
Daily Value: 33%
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||72µg||18%|
|Fatty acids, total monounsaturated||26g||0%|
|Fatty acids, total polyunsaturated||15g||0%|
Pairs Well With
Exclusive from The Daily Meal
Everyone likes pancakes. So I was quite happy when the Almond Board of California asked me to create a pancake recipe for them. I do have a couple of other gluten-free pancake recipes, though I think this one is the best of the bunch!
Hope you enjoy these high-protein, gluten-free pancakes made with almond flour as much as we have.
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon sea salt, preferably Celtic
- 1/4 teaspoon baking soda
- 1 tablespoon grapeseed oil, plus more as needed*
- Blueberries, maple syrup, and chopped almonds, for serving
In a large bowl, whisk together the eggs, water, vanilla, and agave nectar or honey. Add the almond flour, salt, and baking soda and mix until thoroughly combined. Heat 1 tablespoon grapeseed oil on skillet over medium-low to medium heat. Scoop 1 heaping tablespoon of batter at a time onto the skillet
The pancakes will form little bubbles; when the bubbles burst, flip the pancakes over and cook the other side for 1-2 more minutes. Remove from heat to a plate.
Repeat the process with the remaining batter, adding more oil to the skillet as needed to keep the batter from sticking. Serve with blueberries, maple syrup, and chopped almonds.
Special Designations: Vegetarian, Gluten-free, Kid-friendly
Notes and Substitutions:
*Note: Or to conform to Paleo diet guidelines, use coconut oil instead.