Low Carb Sourdough Pancakes

Fluffy, tangy, and effortlessly low-carb, these Low Carb Sourdough Pancakes are a breakfast game changer! Made with a unique low-carb sourdough starter crafted from almond or coconut flour, these pancakes boast rich flavor and a delightfully light texture. A blend of almond and coconut flours keeps this recipe gluten-free and keto-friendly, while eggs and unsweetened almond milk create a smooth, easy-to-work-with batter. Infused with vanilla extract and a touch of optional stevia or erythritol for sweetness, these pancakes are perfect for anyone seeking a healthy, satisfying start to their day. Cooked golden brown in butter or coconut oil, they’re ready to be topped with fresh berries, sugar-free syrup, or even a dollop of whipped cream. Whip them up in just 25 minutes for a guilt-free indulgence the whole family will love!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the sourdough starter, eggs, unsweetened almond milk, and vanilla extract until smooth.

Step 2

In a separate bowl, combine the almond flour, coconut flour, baking powder, salt, and optional sweetener. Mix well to remove any lumps.

Step 3

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.

Step 4

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.

Step 5

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.

Step 6

Flip the pancakes carefully and cook for an additional 2-3 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 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

Serving size	(494.8g)

Amount per serving	% Daily Value*
Calories	998.7

Total Fat 78.8g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 589.4mg	0%
Sodium 1348.6mg	0%
Total Carbohydrate 33.4g	0%
Dietary Fiber 17.1g	0%
Total Sugars 6.8g
Protein 42.5g	0%

Vitamin D 176.7IU	0%
Calcium 505.3mg	0%
Iron 7.4mg	0%
Potassium 532.4mg	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: 70.0%

Protein: 16.8%

Carbs: 13.2%