Baked Sourdough Almond Flour Pancake

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. 

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



  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.