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. The recipe was developed by my friend Rachel when she did a GAPS trial last year, and was a hit at her house too.
Hootenanny Pancake Recipe
Baked Sourdough Almond Flour Pancake
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
- Put butter in 9″ x 13″ baking dish, set in 425 degree oven to melt.
- Beat eggs well, until foamy.
- Beat flour, milk and eggs together.
- When butter is melted, pour batter into it, put filled pan back in the oven and bake for 25 minutes.
- 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
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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!
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….
Can you sub kefir for the yogurt?
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.
IF you soak the almond flour and yogurt overnight, do you leave it unrefridgerated on the counter?
Thanks!
Yes, leave on the counter.
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…
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.
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…
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.
Sorry, I think I figured it out. Mix the yogurt/applesauce with the flour and eggs. No milk per se. Right?
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.
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?
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!
Thank you :) I really appreciate knowing that I’m helping!
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!
do you think this would work as a peach cobbler
I can’t have eggs, can I substitute the “flax eggs” in these muffin and pancake recipes?
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!
Do you have to use blanched almond flour, or can you use the kind ground with the skin on?
can you use unblanched almond flour?
could anyone tell me if you could substitute the eggs with chia gel eggs are quite expensive to using so many
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?
You can use honey to taste (2-3 tablespoons) :) I leave it out for keto.