Low Carb Sourdough Pancakes
Start your morning right with these fluffy, golden-brown Low Carb Sourdough Pancakes, a delicious twist on a breakfast classic! Made with a tangy low-carb sourdough starter crafted from almond and coconut flour, these pancakes are perfect for keto and gluten-free diets while still delivering incredible flavor. With ingredients like almond flour, unsweetened almond milk, and a hint of vanilla, this quick recipe comes together in just 25 minutes, making it an ideal choice for busy mornings. Enjoy a stack topped with fresh berries, sugar-free syrup, or whipped cream for a guilt-free breakfast that feels indulgent yet supports your healthy lifestyle. Perfect for anyone looking for keto-friendly pancake recipes that don’t skimp on taste or texture!
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Recipe Information
Ingredients
- 120 g Sourdough starter (low-carb, made with almond or coconut flour)
- 60 g Almond flour
- 15 g Coconut flour
- 3 large Eggs
- 120 ml Unsweetened almond milk
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 1 tbsp Stevia or erythritol (optional, for sweetness)
- 1 tbsp Butter or coconut oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the sourdough starter, eggs, unsweetened almond milk, and vanilla extract until smooth.
In a separate bowl, combine the almond flour, coconut flour, baking powder, salt, and optional sweetener. Mix well to remove any lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick, smooth batter forms. If the batter is too thick, add a tablespoon of almond milk at a time until the desired consistency is reached.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Using a 1/4 cup measuring scoop, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the low-carb sourdough pancakes warm, topped with your favorite low-carb toppings such as fresh berries, sugar-free syrup, or a dollop of whipped cream.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 6.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 505 mg | 39% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
