*New and Improved* Almond Flour Silver Dollar Pancakes

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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!)

almond flour pancakes

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.


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  1. Cathy says

    I 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.

  2. Tina says

    Hey, I am making now and the batter seems really thick. Is that right? Thinking of adding some coconut milk but not sure…

  3. says

    It’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?

  4. Tina says

    Well, 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!

  5. says

    I 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 says

      Hi, Carin! The cider vinegar adds some “fluff” because of its interaction with the baking soda. Helps to make them not so dense…

  6. Tina Carey says

    I just made these and my entire family loves them. I added cocoa to the second 1/2 of the batch, as we have chocolate and non-chocolate loves


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