It’s hard to tell that these oat fiber low carb buttermilk pancakes aren’t the traditional high carb ones. They are also great frozen in single servings!
I have a new favorite low carb pancake recipe that is made with a mix of oat fiber and almond flour. One of the Christmas gifts I received last month is a non-stick griddle and I wanted to try it out.
I was going to make some almond flour pancakes, but I recently bought some oat fiber to try. The great thing about oat fiber is that it has zero net carbs since all of the carbs are from fiber.
I wasn’t sure about the taste, but after trying these low carb buttermilk pancakes, I’m sold. If you are looking to add additional fiber to your diet, oat fiber is something that should be considered.
I was able to add real buttermilk to the pancake batter because oat fiber adds no digestible carbs. If you want to cut back on carbs in this recipe, I would suggest making a buttermilk substitute out of almond milk and vinegar.
I started jogging on a treadmill and am working my way up to have the endurance for running. With the additional cardio exercise, I have allowed myself to eat more carbs since I am burning more calories.
I bought some new running sneakers yesterday so I am hoping to keep it up. I’m thinking about doing a 5K road race in the spring, but I am definitely not ready for that yet.
These yummy low carb buttermilk pancakes are great served with a pat of butter and Walden Farms pancake syrup. Many times, I just skip the syrup and drown them in butter.
I love my new griddle that my mother-in-law bought for me. It’s perfect for making large batches of oat fiber pancakes.
These freeze well so you can double or triple the recipe. That way, you’ll have your own supply of ready-made low carb buttermilk pancakes on hand.
I love eating these breakfast treats on the weekend. I’ve got a whole collection of pancake recipes on this post if you want to try a few more low carb versions.
Low Carb Buttermilk Pancakes Recipe
Oat Fiber Buttermilk Pancakes
Ingredients
- 1/2 cup oat fiber
- 1/2 cup almond flour
- 4 low carb sugar substitute packet(s)
- 2 teaspoons baking powder based on comment, original recipe may have left this out
- 1/2 teaspoon salt
- 1 Tablespoon oil coconut, vegetable, grapeseed
- 1 cup buttermilk
- 4 eggs
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Mix dry ingredients together.
- Whisk in oil, buttermilk and eggs until well combined.
- Drop batter by tablespoon onto heated griddle.
- Cook until each side is browned. Serve warm with butter.
Notes
Nutrition
Additional Info
- Net Carbs 1.3g
- % Carbs: 3.4%
- % Protein: 21.2%
- % Fat: 75.5%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar froods that taste like high carb favorites!
Jeff B says
I keep messing with this recipe and it keeps getting better. I did:
– Added one tbsp wheat gluten to give the batter some body (and better flavor than xanthan gum others have mentioned)
– Used 3/4 cup sour cream and 1/4-1/2 cup water instead of buttermilk (I was out of almond/coconut milk)
– no extra oil needed since the sour cream was rich enough
The recipe comes out better if you make sure everything is close to room temperature (I used hot water from the tap to make up for cold sour cream and eggs). I usually beat the eggs and mix the wet ingredients well in a separate bowl before I combine with dry. Let the batter rest for 5-10 minutes to let everything hydrate before cooking.
Lisa MarcAurele says
Thanks for sharing your tips and modifications Jeff! It does sound like some great improvements on the original pancake recipe.
Donna Astley-Reed says
Just made a batch of these and they turned out exactly right! Been searching for a good recipe! I would like to add vanilla or maple extract though, so any suggestions on how much or of I’d need to adjust anything else? Perfect recipe!
Lisa MarcAurele says
I’d say you could just add a teaspoon or so without making any other changes.
Renee says
Even after reading the comments and making tweaks, these pancakes were definitely not successful. The flavor of the oatfiber is overwhelming, but that’s the least of this pancakes issues. Mine came out flat, despite the baking powder and we’re a nightmare to turn, getting the wet batter all over. Just not a great recipe to me.
Lisa MarcAurele says
Sorry it didn’t work out for you. Maybe it was the temperature of the pan or griddle?
LJ says
I just made these. Considering they are the closest thing my husband and I have had to pancakes in a year makes them pretty great! Adjust your expectation and know you are not making real buttermilk pancakes and you will likely enjoy them more. I did 2 egg whites and 2 whole eggs. I used baking powder, coconut milk, some Almond milk, and whipping cream with Davinci sugar free caramel syrup as the sweetener in the recipe. For topping we used Honest Syrup.
They were good. I plan to tweak the recipe to make biscuits. I think it would be perfect and great for both strawberry shortcake and biscuits with gravy.
Lisa says
Thanks for sharing your experience with the pancakes LJ!
Tami says
I just made these and I finally found a pancake recipe that is good. Hubby said a little eggy for him, but we’ll eat em again. By far the best pancake recipe out there. Thank you.
Jodi says
Oh my gosh finally a low carb pancake I love! Thank you so much! I will be eating these a lot.
Lisa says
You’re welcome!
Sue says
I made this recipe this morning-oh my- they were pancake perfection! After reading some of the comments I did make a few adjustments. For leavening, i used 1 tsp baking powder and 1/2 tsp baking soda. I also added 1/.2 tsp xanthan gum. For sweetening, i used about 3 pumps of DaVinci Sugar Free Vanilla Syrup. I did not use the full amount of buttermilk, just added until the consistency seemed right-maybe 3/4 cup. They rose beautifully, were easy to flip and tasted awesome!
Lisa says
Thanks for the tips Sue!
Kim W. says
I couldn’t eat these. They LOOK great, just like the picture but taste like eggs & sawdust. Nothing like pancakes to me. I don’t know what I did wrong, darn it.
Lisa says
Sorry it didn’t work out. Maybe it was the oat fiber?
Eva says
That was my problem. All I tasted was the oat fiber… and I REALLY wanted to like them…
Terri S. says
I just made these…YUMMO! I followed the recipe and I used aluminum free baking powder and avocado oil. All I had for sweetener was Swerve’s Confectioner’s sugar so I added just 2 teaspoons. For the buttermilk as my daughter can’t have dairy I added 2 teaspoons of organic lemon juice to some cashew milk. I also added organic alcohol free vanilla extract and organic cinnamon. I separated the eggs and beat the egg whites until fluffy. I added the yolks into the batter, mixed and then folded the beaten egg whites. I previously added the soured cashew milk gradually to the consistency I wanted. I then fried them in melted coconut oil. So I believe people who found the recipe chalky is because their batter is too thick as this was the case with my first try. I then added some more of the milk, not the full amount the recipe called for, but to make a little thinner than what I had. A tad harder to flip, but with a large spatula I mastered it. Less chalky than the thicker batter, but for low carb…pretty good. Served with coconut nectar on top.
Lisa says
Thanks so much for sharing your tips Terri!
Jennifer K says
I made these this morning, but put them in a waffle iron. OH MY WORD! These were so fluffy. They didn’t crisp up like you think a waffle would, I guess cause they are supposed to be made for pancakes, but they tasted awesome! I couldn’t help but say to myself “Mmmmm these are so good” as I scarfed them down. I will try them as pancakes next time. Thank you!
Lisa says
It does make a fluffy pancake.
Jonna says
I tried the original recipe and it was no bueno…I added xantham gum and baking soda as someone recommended…still not great. So while I had all the stuff out I made 1/4 cup oat fiber and 1/4 cup coconut flour with the 1/2 almond and it did the trick. I also added some vanilla. My 7th grader even liked them!
Joanne says
I can’t find oat fiber anywhere. Would psyllium husks work?
Lisa says
It may, but psyllium forms a gel whereas oat fiber doesn’t. You may need to experiment. I’d use a little less and add until the batter feels right.
Rick says
Oat fiber is available on Amazon.com: https://www.amazon.com/gp/product/B01DTBHSQK/ref=oh_aui_detailpage_o02_s00?ie=UTF8&th=1
Peter Piper says
http://www3.netrition.com/lifesource_oat_fiber_page.html
Joey Marie says
I bought a bag of oat fiber on Amazon. Try there.
Peter Piper says
http://www3.netrition.com/lifesource_oat_fiber_page.html
Marilyn Downs says
Try amazon, it’s on there.
Joy says
You can get it on amazon or Red Mill carries it 😋
Carla says
This is my most recent go to pancake recipe. Has great taste. I subbed almond milk and 1 tbsp of vinegar for buttermilk. Used only 1 tsp of swerve and added some vanilla. Also added Additional 2 tbsp of oat fiber. They are kind of crumbly when eating but easy to flip and taste great
Lisa says
Thanks for the info Carla!
Rebecca says
Made tbese this morning. The flavor is outstanding, but I had to make several adjustments to get them to look lile the picture. I left out the sweetener, and added 1/2 tsp of baking soda in addition to the 2tsp of baking powder, and I had to make them half the size I normally would to get them to rise properly. I also had to add 1tsp of xanthan gum to keep them from falling apart when turned.
Lisa says
Thanks for those tips! I’m going to try this one again and adjust as needed.
Mrs. Braziel says
I was excited to stumble across this recipe. I was so enthralled that I ordered a 5 pound bag of the nugrain oat fiber. I followed the recipe except I used the almond milk and vinegar. I also added more sweetner than called far. They started off fluffy then fell a little flat. I think more baking powder is needed. These pancakes were on the dry side and I could definitely taste the grain, not so appealing. I will tweak this recipe as much as I can to make it more palatable. It reminds me of the carbquick and I’m not too fond of that product.
Lisa says
I have a fresh bag of oat fiber so I may also see if I can improve the recipe.
Carla says
Hi Lisa. Did you make any adjustments?
Lisa says
I did not on this one. I did use real buttermilk.
Marie says
Just made these for Saturday morning breakfast. The batter was runny and the pancakes were very flat. They didn’t brown like pancakes do, they were more like chalky crepes. Husband and I both tried them and declared them to be inedible. Waste of ingredients too. I also suspect the pictures were not from this recipe but perhaps a regular pancake batter recipe. Definitely not like traditional pancakes.
Lisa says
The pancakes in the photo were made from the recipe shown. Sometimes ingredients do vary a bit, particularly when measurements are given by volume rather than weight. Weight measurements are much more accurate. That’s why on pancake mix, it’s usually stated to adjust liquid to make the batter thick or thin. It’s been a while since I made these and I may have forgotten to list baking powder. That may have also resulted in flat pancakes. It’s hard to say, but about 2 teaspoons of baking powder may be required for proper rise.
Kelly says
These tasted great; to me, just like a high carb pancake. This is the low carb pancake recipe I’d been wanting, as most include coconut flour, and I don’t like the lingering coconut taste. Thank you so much for this! This is now my go to low carb pancake recipe.
I do have a question about how thick the batter should be, though. Mine was extremely runny, and the pancakes became thin, more like crepes, as the batter ran after being poured, and so they kind of fell apart when flipped (after we tasted them, we didn’t care, and just piled them on our plates anyway! So good). I used whole milk with vinegar as a buttermilk sub, and used liquid egg whites instead of the 4 eggs… is this possibly what caused the batter to be so thin? Or is it supposed to be really runny? I did add the extra 2 tablespoons of oat fiber and two teaspoons of baking powder another commenter suggested, but it was pretty much the consistency of the whole milk even after that.
Lisa says
Egg yolks are a thickener, so it’s likely because you used just whites.
Kelly says
Ah, thanks. I’ll try it with whole eggs next time.
Michelle says
I used coconut milk instead of buttermilk and they turned out great!
Lisa says
Great to know Michelle! Thanks!
Natalie Michele Ehrlich says
Hi Julie,
I just made these and liked them very much. I made the full recipe with the addition 2tsps of baking powder and the extra 2 tbs of oat bran as a another reviewer mentioned. I also did 3 tsp of Truvia after looking at the conversion chart. They came out perfect and I will make these again. I ordered my oat bran from Netrition because I could not find it in the stores and they have 5.99 shipping regardless of how much you order.
Thanks Julie,
Michele
Rose Nedeljkovic says
I must have done something wrong it didn’t taste to good it didn’t hold up as a pancake it kind of fell apart I will try again though
Lisa says
Not sure what could have happened. Sometimes a slight change in ingredients and technique can change everything. Was it dry or wet? Maybe the liquid needs adjusting? The eggs should have held everything together.
Jane says
What is the measurement equivalent for “4 packets of sweetener” please? I don’t usually buy sweetener in packets.
Lisa says
Each packet is about 2 tsp sugar equivalent.
Pam says
Are these gluten free?
Lisa says
Oat fiber is usually gluten free, but you should check each ingredient to make sure.
Annie says
Just made these for Saturday breakfast with a bit of modification. I was a bit nervous about the absence of any leavening, so I added 1 tsp of baking powder (to a halved recipe). I also added an extra tablespoon of Oat Fiber as my test pancake was very thin. Perfection! Best low carb pancakes ever, my husband is so happy!
Lisa says
Thanks for sharing your modifications! Will add those to the notes.
Darlene burger says
IT SAYS YOU CAN SUBSTITUTE BUTTER MILK WITH ALMOND MILK AND VINEGAR..HOW MUCH ALMOND MILK AND VINEGAR…………..TY
Lisa says
Darlene,
The following information is from Taste of Home:
“There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.”
So, you could add 1 tablespoon vinegar or lemon juice plus enough almond or coconut milk to make 1 cup and let sit for 5 minutes (this is the method I’m familiar with). And, it looks like you could use 1-3/4 cream of tartar in a cup of low carb milk as well.
Lisa says
Hi Julie,
I just calculated the nutritional information and got 6.5g carb, 5.2g fiber, and 1.3 net carb per serving. I added the information to the recipe notes.
Thanks for reading!
Lisa
Julie Deffibaugh says
what is the carb count on these pancakes?