Keto Sourdough Pancakes

Perfect for breakfast enthusiasts following a low-carb lifestyle, these Keto Sourdough Pancakes bring a delightful twist to your morning routine. Made with a bubbly, fed keto sourdough starter, almond and coconut flours, and a touch of vanilla, these pancakes offer a fluffy, slightly tangy flavor reminiscent of traditional sourdough but without the carb overload. The combination of keto-friendly ingredients ensures a light yet satisfying texture, while optional granulated erythritol adds a hint of sweetness without spiking blood sugar levels. Quick to prepare in just 25 minutes from start to finish, this recipe is ideal for busy mornings or leisurely weekend breakfasts. Serve them warm with sugar-free syrup, fresh berries, or a dollop of butter for a nourishing, guilt-free treat. Whether you’re a sourdough lover or new to keto pancakes, this recipe is sure to become a household favorite!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 0.5 cup Keto sourdough starter (fed and bubbly)
• 0.75 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 large Eggs
• 0.25 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 1 tablespoon Granulated erythritol (optional)
• 1 tablespoon Butter or coconut oil (for greasing the pan)

Directions

Step 1

In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk well to remove any lumps.

Step 2

In a separate large bowl, whisk together the keto sourdough starter, eggs, almond milk, vanilla extract, and granulated erythritol (if using).

Step 3

Gradually add the dry ingredients into the wet ingredients, stirring until a smooth, thick batter forms. Let the batter rest for 5 minutes to allow the flours to absorb moisture.

Step 4

Heat a non-stick skillet or griddle over medium heat. Grease the pan with butter or coconut oil.

Step 5

Using a 1/4 cup measuring cup, pour the batter onto the hot skillet to form pancakes. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.

Step 6

Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Step 7

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 8

Serve the pancakes warm with sugar-free syrup, fresh berries, or additional butter, as desired.

Nutrition Facts

Serving size	(404.6g)

Amount per serving	% Daily Value*
Calories	809.2

Total Fat 63.7g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 403.4mg	0%
Sodium 1240.9mg	0%
Total Carbohydrate 43.7g	0%
Dietary Fiber 15.0g	0%
Total Sugars 4.7g
Protein 33.7g	0%

Vitamin D 113.1IU	0%
Calcium 334.5mg	0%
Iron 5.9mg	0%
Potassium 291.1mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 15.3%

Carbs: 19.8%