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    • About Cara
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Baked Sourdough Almond Flour Pancake (Keto, Grain Free, GAPS friendly)

Home » GAPS Diet » GAPS Recipes » breakfast » Baked Sourdough Almond Flour Pancake (Keto, Grain Free, GAPS friendly)
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These baked pancakes taste like sourdough because of all the yogurt included in the recipe- Sourdough is one of the things I’ve missed most about being grain free, so I’m in love with this recipe!  It’s great used as ‘sandwich bread’ or just topped with butter as a snack as well.

They’re an easy dish for a crowd and less time consuming than flipping individual pancakes. If you’re concerned about soaking the nut flour (I personally skip this step), you can soak the almond flour and yogurt overnight and add in the eggs in the morning.

Hootenanny Pancake Recipe

Baked Sourdough Almond Flour Pancake

Course: Bread
Cuisine: GAPS, Gluten Free, Grain Free, Paleo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 196 kcal
Author: Cara Comini

These baked pancakes taste like sourdough because of all the yogurt included in the recipe- It’s great used as ‘sandwich bread’ or just topped with butter as a snack as well. They’re an easy dish for a crowd and less time consuming than flipping individual pancakes. If you’re concerned about soaking the nut flour (I personally skip this step), you can soak the almond flour and yogurt overnight and add in the eggs in the morning. 

Print

Ingredients

  • 1 cup almond flour buy almond flour here
  • 1 c. yogurt or dairy free versions: 3/4 cup coconut milk & 1/4 cup lemon juice or 1 cup apple sauce (homemade yogurt recipe)
  • 6 eggs
  • 1/4 c. butter or coconut oil buy coconut oil here
  • 1/4 teaspoon salt only if using unsalted butter or coconut oil

Instructions

  1. Put butter in 9″ x 13″ baking dish, set in 425 degree oven to melt.
  2. Beat eggs well, until foamy.
  3. Beat flour, milk and eggs together.
  4. When butter is melted, pour batter into it, put filled pan back in the oven and bake for 25 minutes.
  5. Pancake will deflate quickly; be sure to bring it right to the table for an impressive presentation right out of the oven!

Recipe Notes

Net carbs: 4 per serving

Nutrition Facts
Baked Sourdough Almond Flour Pancake
Amount Per Serving (1 g)
Calories 196 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 6g2%
Fiber 2g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

Previous Post: « Why Children Need Time To Be Bored
Next Post: Your Bugs Are Screaming for Sugar (why gut microbes are making your kids PICKY) »

Reader Interactions

Comments

  1. Beka

    February 15, 2012 at 9:48 pm

    These look good! I can’t eat almonds though, would another nut flour work well as a substitute? If so, which type of nut flour? Thanks!

    Reply
    • Magda

      February 20, 2012 at 11:44 am

      I think pecan meal, hazelnut flour and walnut flour should work. You could just grind your own crispy nuts to a flour texture. Either one of those would be delicious!! Pre-GAPS I used to make a cake with pecan flour – it was awesome….

      Reply
  2. Liz

    February 17, 2012 at 10:25 am

    Can you sub kefir for the yogurt?

    Reply
    • Magda

      February 20, 2012 at 11:44 am

      I was going to ask the same thing! I don’t have much time to make yogurt anymore and kefir is effortless!! I’m going to try with kefir.

      Reply
  3. pamela

    February 19, 2012 at 8:15 pm

    IF you soak the almond flour and yogurt overnight, do you leave it unrefridgerated on the counter?
    Thanks!

    Reply
    • Magda

      February 20, 2012 at 11:42 am

      Yes, leave on the counter.

      Reply
  4. Magda

    February 20, 2012 at 11:45 am

    Sorry, Cara, I’ve taken over your comments!! LOL I can’t wait to try this. I’m going to soak it and use kefir instead of yogurt. I make a batch of pancakes about once every three weeks (just for me) and it would save some time to just pop a batch in the oven and not have to babysit!! I’m doing intro now so this will have to wait a while…

    Reply
    • Cara

      February 22, 2012 at 11:16 am

      Thank you for answering! I’ve been swamped lately and haven’t been able to respond how I’d like. I would think kefir would work, you might want to use a little less since it’s usually more runny.

      Reply
  5. Magda

    February 28, 2012 at 4:23 pm

    I did these over the weekend. I used I cup of kefir and it worked very well. I soaked it overnight then baked in the morning!! Very nice slightly sour taste. Delicious with melted butter…

    Reply
  6. Luann

    March 3, 2012 at 6:50 pm

    I must be missing something. The ingredients don’t say how much milk to use, but the directions mention mixing flour, eggs, and milk. Do we use milk? If so, how much? And thanks for the recipie, it looks great.

    Reply
  7. Luann

    March 3, 2012 at 6:52 pm

    Sorry, I think I figured it out. Mix the yogurt/applesauce with the flour and eggs. No milk per se. Right?

    Reply
  8. Tanja

    March 14, 2012 at 11:42 pm

    Hi Cara
    love your GAPS intro meal plan, and looking forward to your book. how soon will it be available? I might still try your meal planning 1mth plan, but have held back so far, partially because it was hard to follow the rescipes due to the layout of the pages and the many columns per page. I prefer much larger print and say, 2 recipes per page. This is just a comment/suggestion. I really appreciate all the work you do for us GAPS people. It helps out so much, as I am not, naturally a good cook or very talented in the kitchen.

    Reply
  9. Susan

    March 15, 2012 at 4:38 am

    We are transitioning to GAPS over here so keep the good tips and recipes coming. We are long-time traditional foods eaters so don’t have THAT far to go. But for sure, we miss sourdough! I am concerned that baking the nuts would damage their fragile oils. Has anyone tried this with coconut flour?

    Reply
  10. Marisa

    April 10, 2012 at 1:50 pm

    I have been following your blog for a while now, used your Intro ebook, and signed up with the meal plan. This is such a great resource for me! Thank you for providing a wealth of information, especially in subjects that are hard to find (like bf while on GAPS intro). I use your recipes daily, and I am always thumbing through the previous months, so I am really excited to hear that you will have a cookbook available. Thank you for making the recipes easy to follow, simple, and useful for those of us with basic ingredients at home. That is a tremendous help when cooking for a family of five with all the little ones under 5! Blessings to you, Cara, and keep up the good work you share!

    Reply
    • Cara

      April 11, 2012 at 1:21 pm

      Thank you :) I really appreciate knowing that I’m helping!

      Reply
  11. Shauna

    April 17, 2012 at 6:27 pm

    I just made these for the first time today with a bit of maple syrup and cinnamon. They are delicious!! Thanks so much for what you do!

    Reply
  12. Heartluv36

    May 19, 2012 at 9:06 pm

    do you think this would work as a peach cobbler

    Reply
  13. Elizabeth

    October 23, 2012 at 9:50 am

    I can’t have eggs, can I substitute the “flax eggs” in these muffin and pancake recipes?

    Reply
  14. Tammy

    April 28, 2013 at 11:00 pm

    This recipe sounds great. I like that you offered coconut milk too as I can’t have dairy. I have milk kifer grains as I make it for my Family. Does anyone know if I could make coconut kifer from the milk grains? I have plenty if them. Thanks!

    Reply
  15. e swirsky

    July 28, 2013 at 10:53 pm

    Do you have to use blanched almond flour, or can you use the kind ground with the skin on?

    Reply
  16. e swirsky

    July 28, 2013 at 10:57 pm

    can you use unblanched almond flour?

    Reply
  17. P

    January 4, 2015 at 8:04 pm

    could anyone tell me if you could substitute the eggs with chia gel eggs are quite expensive to using so many

    Reply
  18. Dee

    June 26, 2018 at 6:10 am

    You used honey in the video, but it is not listed in the recipe. Do you use honey or not and if so, how much?

    Reply
    • Cara

      June 26, 2018 at 7:19 am

      You can use honey to taste (2-3 tablespoons) :) I leave it out for keto.

      Reply
  19. Monika

    April 15, 2019 at 11:15 am

    HOW MANY SERVINGS IS THIS PLEASE

    Reply
  20. Kristine

    August 24, 2019 at 10:09 pm

    I feel a bit overwhelmed. We’ve been on GAPS for 6 months for my autistic son (he has improved a lot) and I try to do everything perfect. But I’m 9 weeks with my 4th and feel awful and exhausted. I always make almond flour with crispy nuts but it takes 30 minutes of sifting to make a cup. Is there any harm in buying organic almond flour and using that? I wouldn’t use it very often. I don’t want to reduce progress for my son but I desperately need to cut some corners. It’s bad enough he’s coconut intolerant 😔…

    Reply

Trackbacks

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    March 23, 2012 at 8:27 am

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  3. Simple Healthy Breakfasts: Hootenanny Pancake » The Cheapskate Cook says:
    July 6, 2012 at 1:43 pm

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  4. Who Else Needs Easy GAPS/Paleo Packed Lunch Ideas for Tomorrow Morning? | Health, Home, & Happiness (tm) says:
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  7. Kids on Keto: The Ketogenic Diet for Children - Health, Home, & Happiness says:
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