*New and Improved* Almond Flour Silver Dollar Pancakes
I’ve adapted this recipe from the wonderful Elana’s Pantry, modifying it for our family and changing up the prep a bit to make it easier. **I’ve updated this recipe to make it more fluffy and closer to the “real thing.”**
Recipe: Almond Flour Silver Dollar Pancakes (makes enough for 7 people + leftovers–they taste just great the next day and then you don’t have to make breakfast!)
6 eggs
3/4 cup honey or pure maple syrup
3 TBSP vanilla
1 cups water
1/2 cup full-fat, unsweetened coconut milk (the kind in a can)
4.5 cups almond flour
1 tsp. salt
2 tsp. baking soda
2 TBSP apple cider vinegar
Coconut oil for frying pan (you can use another oil–but we steer clear of any vegetable oils like canola or safflower).
In a large bowl, beat eggs, water, honey, coconut milk and vanilla until frothy and well-combined. In a medium bowl, combine almond flour, salt and baking soda and then add slowly to wet ingredients while beating with a hand mixer. Continue adding until it is all combined. Don’t worry about over-mixing–it’s not like regular pancakes. Once it’s all done, stir in apple cider vinegar gently, and let it sit for a few minutes while your oiled pan heats up over low-medium heat.
Use a small measuring cup (I use 1/8th cup) and pour into small pancakes 3-4 inches in diameter. Let cook on one side until bubbles begin to form and pop. Flip over. Be aware–they are a little finicky to flip at first–but you’ll get the hang of it. It’s all about using a very thin spatula (preferably metal) and sliding it under super fast. Lather, rinse, repeat. Ok, maybe not the lather and rinse part, but at least do the repeat part.
9 Comments
Cathy
January 15, 2012I have a silver dollar pancake recipe that I used to make with rice flour in the blender. Have you ever tried your recipe in the blender? Seems like it might work.
radlandon
January 15, 2012Yes, the original recipe calls for the blender, but I find it easier to use my hand mixer. Either way works great!
Tina
March 7, 2012Hey, I am making now and the batter seems really thick. Is that right? Thinking of adding some coconut milk but not sure…
radlandon
March 7, 2012It’s thicker than regular pancake batter, but sometimes I need to thin it out with some water. It seems from my experience that different batches of almond flour yield different results. What did you end up doing?
Tina
March 7, 2012Well, I added some coconut milk and it did make more creamier but not thinner so added some water. Perfect. Although, the jury is still out on how much we like them. My younger two scarfed them down but me and my oldest, well, it may take some time to get used too. See, other than the choconut bars and pizza crust, its the only other recipe we have made using the almond flour. I guess we both still wanted that soft fluffy texture of a conventional wheat pancake. They were kinda gritty. Not bad, just different. Also, the vanilla was kinda strong so may cut back on that. I will def. make again though and with my expectations different, I think it will be a better experience. Thanks for sharing!
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kendra
February 25, 2013I made these over the weekend. Delicious!
Carin
March 3, 2013I made these and they seemed a lot easier to flip than the older recipe. Or… maybe I’m more practiced at it, not sure. They were quite delicious, even the next day heated up. I’m curious what purpose the apple cider vinegar serves. Is it just for flavor or does it serve another purpose?
radlandon
March 3, 2013Hi, Carin! The cider vinegar adds some “fluff” because of its interaction with the baking soda. Helps to make them not so dense…