Almond & Coconut Flour Silver Dollar Pancakes {gluten free}

Yes, another pancake recipe. I’m going a little overboard with them on this blog. As of now, seven different pancake recipes can be found here. Granted, this is the first low carb, grain free recipe of the lot. The original recipe (from The Nourishing Home) calls for just almond flour, but I’ve tweaked the recipe such that it includes some coconut flour and almond milk. They do end up making the pancakes more hearty and filling, which is great if you’re looking for a heavier breakfast.

Obviously, pancakes made with almond flour or coconut flour are bound to have a taste and texture radically different to that of pancakes made with regular wheat flour. This is largely thanks to a lack of gluten to develop that chewy, spongy mouthfeel. As with any nut flour-based recipe, the end product is going to be heavier and have a grittier texture. I actually quite enjoy these pancakes because they’re thick, relatively fluffy and very soft (almost delicately crumbly). They taste amazing with syrup and make a great base for fruity toppings. Best of all, the batter is easy to whip up – just throw all the ingredients into a blender, blitz, and you’re all set to start frying!

Almond & Coconut Flour Silver Dollar Pancakes with Strawberries
adapted from The Nourishing Home’s fluffy little almond flour pancakes.

Ingredients:
3 large eggs, room temperature
1/4 cup coconut milk
1/3 to 1/2 cup almond milk
1 tablespoon coconut oil, melted
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 teaspoon apple cider vinegar
1 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
a pinch of sea salt

toppings:
your favourite syrup
freshly cut strawberries

Preparation:

1. Place the eggs, coconut milk, almond milk, melted coconut oil, honey, vanilla and apple cider vinegar into a blender.
2. Place the almond flour, coconut flour, baking soda and sea salt on top of the wet ingredients. Use a spoon to push the mixture around, cover and blend for at least 60 seconds.
3. The batter is meant to be thick (like the consistency of cake batter), but if you are having trouble blending the mixture or think the batter won’t spread easily when frying, mix through small amounts of additional almond milk until you reach a desired consistency.
4. Grease and preheat your frying pan on medium-high heat, then ladle a spoonful of batter onto the griddle to form mini silver dollar-size pancakes (approx. 3” in diameter).
5. Lightly brown both sides, keeping an eye on the bottoms as almond flour pancakes tend to burn easily.
6. Serve hot with your favourite syrup and fresh strawberries.

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