Paleo Sourdough Pancakes
Fluffy, golden, and perfectly tangy, these Paleo Sourdough Pancakes bring a delicious twist to your breakfast routine with wholesome, grain-free ingredients. Made with a bubbly paleo sourdough starter, almond flour, tapioca starch, and rich coconut milk, these pancakes are not only gluten-free but also dairy-free, making them a crowd-pleaser for a variety of dietary needs. Lightly sweetened with optional honey and infused with vanilla, they boast a delightful flavor that pairs beautifully with fresh fruit, almond butter, or a drizzle of maple syrup. With just 15 minutes of prep time and simple stovetop cooking, this recipe delivers pancakes that are tender, airy, and paleo-friendly for a healthier morning indulgence!
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Recipe Information
Ingredients
- 1 cup Paleo sourdough starter (active and bubbly)
- 1 cup Almond flour
- 0.25 cup Tapioca starch
- 0.5 cup Coconut milk (full-fat, canned)
- 3 pieces Large eggs
- 1 tbsp Honey (optional, for slight sweetness)
- 1 tsp Vanilla extract
- 0.5 tsp Baking soda
- 0.25 tsp Sea salt
- 2 tbsp Coconut oil or ghee (for cooking)
Instructions
In a large mixing bowl, combine the paleo sourdough starter, almond flour, and tapioca starch. Mix thoroughly to create a smooth batter base.
In a separate small bowl, whisk together the coconut milk, eggs, honey (if using), and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the sourdough batter and mix until smooth. The batter should be thick but pourable. Add a splash of water or more coconut milk if it's too thick.
Sprinkle the baking soda and sea salt evenly over the batter and gently fold in until incorporated. Do not overmix, as you want the baking soda to retain its leavening power.
Heat a non-stick skillet or griddle over medium heat and add 1/2 tbsp of coconut oil or ghee. Allow it to melt and coat the surface.
Using a ladle or measuring cup, pour approximately 1/4 cup of batter for each pancake onto the hot skillet. Spread slightly with the back of the ladle to form a circle.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form and the edges look set. Carefully flip the pancakes and cook another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more coconut oil or ghee to the skillet as needed between batches.
Serve the pancakes warm and enjoy as is, or top with fresh fruit, almond butter, or a light drizzle of maple syrup for a paleo-friendly treat.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 27.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 347 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 597 mg | 13% | |
*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.
