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.
How to Make It
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.
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