Low-Carb High-Protein Sourdough Discard Sheet Pan Pancakes
Prep Time: 10 minutes · Cook Time: 15–20 minutes · Total Time: 30 minutes · Servings: 6
Fluffy, golden sheet pan pancakes with vanilla protein powder and a hint of sourdough flavor — made with almond flour instead of regular flour for a delicious low-carb breakfast. Perfect for meal prep and busy mornings!
Ingredients
- ½ cup sourdough discard
- 1½ cups finely ground almond flour
- 2 scoops (60 g) vanilla protein powder, preferably low-carb
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup plain Greek yogurt
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tbsp powdered erythritol or another granulated low-carb sweetener
- ¼ tsp salt
- Butter or cooking spray for greasing
Optional toppings
- Fresh raspberries or a few sliced strawberries
- Sugar-free chocolate chips
- Plain Greek yogurt
- Sugar-free syrup
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9 × 13-inch rimmed sheet pan with butter or cooking spray. Line it with parchment paper for easier removal.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the eggs, sourdough discard, unsweetened almond milk, Greek yogurt, melted butter, and vanilla extract until smooth.
Step 3: Combine the dry ingredients
In a separate bowl, combine the almond flour, vanilla protein powder, baking powder, baking soda, low-carb sweetener, and salt. Stir well to remove any lumps.
Step 4: Prepare the batter
Gradually add the dry ingredients to the wet ingredients. Mix gently until everything is combined. Let the batter rest for 3–5 minutes so the almond flour can absorb some moisture.
If the batter is too thick, add a little extra almond milk, one tablespoon at a time.
Step 5: Spread into the pan
Pour the batter into the prepared sheet pan and spread it evenly into the corners. Add a few raspberries or sugar-free chocolate chips if desired.
Step 6: Bake
Bake for 15–20 minutes, or until the pancakes are set in the center and lightly golden around the edges. A toothpick inserted into the center should come out mostly clean. Avoid overbaking to keep the pancakes soft.
Step 7: Slice and serve
Let the pancakes cool for 5 minutes before slicing into 6 squares. Serve warm with Greek yogurt, a little butter, or sugar-free syrup.
Estimated Nutrition
Per serving, based on 6 servings without toppings. Actual values vary with the sourdough discard and protein powder used.
| Nutrient | Approximate amount |
|---|---|
| Calories | 300–350 |
| Protein | 20–25 g |
| Total carbs | 10–14 g |
| Fiber | 3–5 g |
| Net carbs | 7–10 g |
| Fat | 20–25 g |
Tips for the Best Results
- For fewer carbs: Omit the sourdough discard and add 2–3 tablespoons of almond milk if needed. This also removes the sourdough flavor.
- For more protein: Serve with extra plain Greek yogurt.
- For a softer texture: Use whey or a whey-casein blend that works well in baking.
- For meal prep: Refrigerate in an airtight container for up to 4 days or freeze individual squares for up to 2 months.
Diet note: This version is lower in carbohydrates than traditional sheet pan pancakes and provides a good protein boost. It may fit a low-carb diet, but the exact net carbs depend on your ingredients. It is not necessarily keto, especially if the sourdough discard is included.
