Silver Dollar Pancakes (adapted from Elana’s Pantry)
3 large eggs
2-3 T milk (or milk substitute – I use almond, coconut, or cashew milk)
1 T vanilla extract
2 T pure maple syrup
1 1/2 c almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
Coconut oil, for grilling.
Heat griddle to medium low-medium heat (about 325 degrees). Put a bit of coconut oil on the griddle and spread it around. Mix together wet ingredients with a whisk then add the dry and whisk together. The batter will be quite thick. I use my Tablespoon measure to scoop out the pancakes onto the hot griddle.
Cook the pancakes until little bubbles form and pop, then flip to the other side and cook until browned. Remove to plate and enjoy!
Makes 18 pancakes.
Since trying this recipe last summer, it has remained my go-to Paleo/grain free pancake recipe. Everyone in my house loves it, so why mess with a good thing? These aren’t the best pancakes for saving for the next day (like I usually do to eat with peanut butter). They get a little crumbly the next day, but we always gobble up a batch with no problems. My girls can easily each eat five of these . . . so if daddy is home (I usually make pancakes for dinner when he’s working) I have to double the batch. I have chokecherry syrup coming out of my ears from when I made it last fall, so lately we’ve been enjoying the pancakes smothered in it. Since making the slight modifications to this recipe (using milk instead of water and maple syrup instead of honey) I have grown to love it even more. It’s simple and delicious and chock full of protein!