I think we can all agree that pancakes make the world a happier place. Even if you’re eating ketogenic, you can have yummy pancakes, too. There are lots of recipes that can serve you up a zero carb pancake, but I will happily trade a few carbs for a satisfying pancake breakfast. I recipe-tested lots of times before I got this one just right. These vanilla sour cream pancakes are slightly sweet, delicate, and fluffy.
A word on Swerve sweetener
I recommend and use Swerve sweetener for my recipes. Swerve is a sweetener made from erythritol, oligosaccharides and natural flavors. Studies on Erythritol in humans show that it does NOT cause digestive distress (1), and has been proven to be very safe for human consumption. Double blind, randomized control trial studies confirm that irrespective of sweetness level, the consumption of erythritol does not significantly raise blood glucose or insulin levels after eating.(2) You can get Swerve at Whole Foods or Amazon. So, please don’t be scared off by erythritol’s scary-sounding name. Erythritol is your sweet friend.
Oligosaccharides are prebiotics (also called inulin) which improve gut health (3) and actually may lower fasting insulin levels. Again, please don’t fret about oligosaccharide’s long and funny name. Like probiotics, they are good for you and may even be therapeutic.
Swerve has less than 5 calories per teaspoon. If you are baking with Swerve it has 51 calories per cup and 5g carbs per teaspoon, but before you think that’s too many carbs, please know that the body doesn’t metabolize these carbs, which is why it does not impact blood glucose or insulin levels, and that’s why the nutrition information for this recipe does not reflect carbs from the Swerve.
Now, let’s make some pancakes!
Vanilla Sour Cream Keto Pancakes
Yield 12 pancakes
1/4 C coconut flour
2 tsp. non-aluminum baking powder
1 TBS Swerve confectioners sweetener
pinch fine gray sea salt
1/4 C full-fat sour cream
grass fed butter or ghee
1/4 C organic half & half
1 tsp. pure vanilla extract
Preheat a griddle pan on medium heat.
Add dry ingredients to a medium sized bowl (coconut flour, baking powder, Swerve, & salt) & wisk together to combine.
Add the remaining ingredients to the bowl and mix until well combined.
Grease pan with butter or ghee and drop batter inot pan using a 1/4 C measuring cup.
Flip pancakes when there are holes all over the top. Cook for an additional 1 minute ir until the bottom is nice and browned.
Repeat until batter is used up.
Optional: Serve with Keto-approved syrup & or whipped cream & berries.
Serving Size 4 pancakes
Amount Per Serving
% Daily Value
Total Fat 21 g
Saturated Fat 12 g
Unsaturated Fat 4 g
Cholesterol 286 mg
Sodium 498 mg
Total Carbohydrates 3 g
Dietary Fiber 3 g
Sugars 2 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.