Low Carb Sour Cream Pancakes

This recipe came as a twist from The Pioneer Woman's Sour Cream Pancakes that my parents love. I made two batches while visiting them, one gluten-free and low carb, so that I could enjoy pancakes as well. These are easy to make and definitely fill my desire for pancakes!

Be sure to use a low-glycemic sweetener. I really like Swerve, but you could use erythritol or Sweet Leaf stevia drops. I've made them solely with coconut flour and also with a blend of coconut flour and almond flour and they turned out great both ways. So, feel free to mix it up. 


1 cup sour cream

5 T coconut flour (or 3 T. coconut flour/2 T. almond flour)

1 T Swerve (or low glycemic sweetener of choice)

1 tsp baking powder, aluminum-free

1/2 tsp sea salt

3 eggs

1 tsp vanilla extract

Mix sour cream, coconut flour, sweetener, baking powder, and salt until gently incorporated. In a separate bowl, whisk eggs and add in vanilla. 

Gently mix eggs into sour cream mixture. Do not fully mix in, clumps should remain. Scoop 1/4 cup batter onto griddle heated to medium-high. Flip when bubbles begin to form all over the batter. Cook on second side for about a minute.

Top with grassfed butter and/or coconut nectar. 

Alternatively,  and even faster, you can add all ingredients into a blender (I love my Ninja for this, due to the layers of blades to mix and blend) and blitz until still slightly lumpy.