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Keto Sourdough Pancakes
These are the best Keto sourdough pancakes around! The texture and flavor are much like traditional wheat pancakes, thanks to the sour flavor and the lovely bread-like texture from the Low Carb flours and yeast. The yeast is briefly fermented for about four hours with buttermilk, almond flour, and coconut flour. Doing this gives the sourdough pancakes flavor and an awesome rise in the skillet. Most Keto pancakes are dense, but our Keto sourdough pancakes are light and fluffy because of these ingredients.
Why is the yeast used?
The yeast is used to help to ferment the Low Carb sourdough batter. Doing so gives it a very bread-like texture, flavor, and appearance. Be sure not to leave the mixture out at room temperature for too long (up to four hours).
Why are the eggs and baking soda added a day later?
The yeast and buttermilk mixture is allowed to ferment for up to four hours. The batter is then refrigerated until the next morning, then, the baking soda and eggs are added right before cooking. The baking soda will release gases if mixed in too early, resulting in dense pancakes, so this is why it is best to wait until right before cooking the pancakes to incorporate it. The eggs are added right before baking, so the bacteria from the eggs don’t proliferate overnight.
What are the best Keto-friendly and Low Carb toppings for sourdough pancakes?
We love to top our sourdough pancakes with plenty of grass-fed butter and Keto-friendly maple syrup. There are also other Keto syrup options on the market in many flavors. Coconut butter is also a delicious option instead of butter.
What if I am dairy-free?
If you are dairy-free, do not try to substitute the buttermilk for coconut milk. The reason is buttermilk has a low pH, whereas coconut milk does not. The pH makes it safe to leave the buttermilk and yeast mixture at room temperature for several hours.
To make the ultimate pairing, serve this with other Keto recipes like our Best Keto Sausage Breakfast Sandwiches.
Net Carbs
2.5 g
Fiber
1.9 g
Total Carbs
4.4 g
Protein
4.6 g
Fats
8.2 g
107 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut flour
0.25 cup
Almond flour
1 cup
Erythritol Granulated
3 tbsp
Coarse Kosher Salt
0.13 tsp
Buttermilk
1 cup
Yeast
0.5 tsp
Raw egg
3 large
Vanilla extract
1 tsp
Baking soda
0.5 tsp
Avocado oil
3 tsp
Recipe Steps
steps 5
Step 1
Combine the flours, granulated sweetener, kosher salt, buttermilk, and yeast in a medium-sized mixing bowl. Cover the mixture tightly with plastic wrap. Allow the mixture to sit at room temperature for up to four hours. The mixture will have a pleasant sour smell. Refrigerate it for up to two days. It is best to use it the next morning.Step 2
The following day, add in the eggs, vanilla extract, and baking soda. Whisk well to combine. Preheat a large nonstick skillet over medium heat until hot.Step 3
Add in 1 tsp avocado oil to start. Swirl the pan to coat it with oil. Add in 2 oz of pancake batter per pancake. You should be able to fit two pancakes in a large skillet. Allow the pancakes to cook, turn the heat down to low if necessary, and wait until bubbles form on the top of the pancake.Step 4
Gently flip each pancake. Due to the Low Carb nature of the pancakes, you will want to be gentle with flipping. Be sure to get the spatula under the pancake almost completely before flipping, so the pancakes do not tear. If you have cooked the pancake enough, they should be easy to flip versus if they are slightly undercooked as they will break easier.Step 5
Add in ½ tsp avocado oil for each subsequent batch of pancakes. Repeat with the remaining batter. Top the pancakes with your favorite toppings and serve immediately.
