Paleo Sourdough Pancakes

Fluffy, golden, and delightfully tangy, these Paleo Sourdough Pancakes are a nourishing twist on a breakfast classic. Crafted with a bubbly paleo sourdough starter, almond flour, and tapioca starch, they deliver a perfect balance of lightness and chew. Full-fat coconut milk and a hint of vanilla lend richness, while optional honey adds a touch of natural sweetness. These grain-free, gluten-free pancakes are easy to make with uncomplicated ingredients, and their leavening magic comes from baking soda for that satisfying rise. Cooked in coconut oil or ghee, they develop a beautifully crisp edge while staying soft in the center. Perfect for a wholesome breakfast or weekend brunch, serve them hot with your favorite paleo-friendly toppings like fresh berries, almond butter, or a drizzle of maple syrup.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, combine the paleo sourdough starter, almond flour, and tapioca starch. Mix thoroughly to create a smooth batter base.

Step 2

In a separate small bowl, whisk together the coconut milk, eggs, honey (if using), and vanilla extract until well combined.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Repeat with the remaining batter, adding more coconut oil or ghee to the skillet as needed between batches.

Step 9

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

Serving size	(722.5g)

Amount per serving	% Daily Value*
Calories	1688.5

Total Fat 120.0g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1452.7mg	0%
Total Carbohydrate 127.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 27.3g
Protein 43.9g	0%

Vitamin D 120IU	0%
Calcium 346.6mg	0%
Iron 12.5mg	0%
Potassium 597.0mg	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: 61.2%

Protein: 10.0%

Carbs: 28.9%