Gluten-Free Silver Dollar Pancakes

Name: Gluten-Free Silver Dollar Pancakes
Ingredients: 3 large eggs; 1 tablespoon water; 1 tablespoon vanilla extract; 2 tablespoon agave nectar or honey; 1 1/2 cup 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

Elana Amsterdam|March 1, 2012 10:26 am EST

4 (1 ratings)

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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.

Servings

2

Ingredients

3 large eggs
1 tablespoon water
1 tablespoon vanilla extract
2 tablespoon agave nectar or honey
1 1/2 cup 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

Directions

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.