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!)
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.