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    Home / Recipes / Low Carb Breads

    Oat Fiber Keto Buttermilk Pancakes

    By Lisa MarcAurele · Oct 17, 2020 · 86 Comments

    4.9K shares
    Jump to Recipe
    oat fiber keto pancakes
    oat fiber buttermilk pancakes pinterest image
    oat fiber keto pancakes

    It's hard to tell that this oat fiber keto buttermilk pancake recipe is low-carb. They look and taste just like the real thing! So good, you'll want to make an extra batch to freeze in single servings to enjoy later.

    oat fiber keto buttermilk pancakes recipe
    Article Index
    • Ingredients Needed
    • Making Oat Fiber Keto Buttermilk Pancakes
    • Serving Suggestions
    • Recipe Variations
    • Storing Oat Fiber Keto Pancakes
    • Frequently Asked Questions
    • Other Recipes to Try
    • Recipe

    I have a new favorite low-carb pancake recipe made with a mix of oat fiber and almond flour. The texture is a little lighter than almond flour pancakes. Since they look and taste like regular pancakes, you may even fool your family with these!

    The great thing about oat fiber is that it has zero net carbs since all of the carbohydrates are from fiber. Plus, it's a great way to add additional fiber to your diet if that's something you're lacking.

    I wasn't sure I'd like the taste, but after trying these oat fiber keto buttermilk pancakes, I'm sold. The taste reminded me of hotcakes that I used to make from a mix in my high carb days.

    Ingredients Needed

    The recipe only uses a few ingredients: oat fiber, almond flour, baking powder, salt, buttermilk, coconut oil, and eggs.

    I was able to add real buttermilk to the pancake batter because oat fiber adds no digestible carbs. But you can cut the carbs in half by using a substitute of almond milk and vinegar as noted in the recipe.

    ingredients used in the recipe

    Making Oat Fiber Keto Buttermilk Pancakes

    With instructions this easy, you never need to make pancakes with a mix again! Just follow these simple steps:

    1. Mix dry ingredients together. Then whisk in oil, buttermilk and eggs until well combined.
    2. Drop the batter onto a heated griddle or pan and cook until each side is browned.
    cooking the batter on a griddle

    Serving Suggestions

    These yummy low carb buttermilk pancakes go well with a pat of butter and pancake syrup. Many times, I just skip the syrup and drown them in butter.

    You can also serve the oat fiber pancakes with fresh fruit and whipped cream. My homemade keto blueberry sauce and simple strawberry sauce are great toppings too!

    Recipe Variations

    To change things up, you can sprinkle on chocolate chips after flattening the batter into circles on the griddle or pan. Or you can add in a little vanilla extract and cinnamon for a sweet and spicy breakfast treat.

    pouring syrup on oat fiber pancakes stack

    Storing Oat Fiber Keto Pancakes

    You can keep leftovers in the refrigerator for at least a week. For longer storage, place them in the freezer.

    They freeze well so you can double or triple the recipe. That way, you'll have your own supply of ready-made keto buttermilk pancakes on hand.

    Frequently Asked Questions

    What is oat fiber?

    Oat fiber is made by grinding oat hull, which is the outermost layer of oat grain. The primarily components are lignin, cellulose, and hemicellulose.

    Is oat fiber keto?

    Because the carbs are mainly insoluble fiber, the net carb count is zero. This makes oat fiber low-carb and keto-friendly. However, many avoid grains on keto.

    Is there an oat fiber substitute?

    Flax meal can be used instead, but the texture and flavor will be altered. Coconut flour should work too, but you may need to add in more egg and liquid if the batter is too thick.

    keto buttermilk pancakes stack with butter and syrup

    Other Recipes to Try

    These oat fiber pancakes are perfect for relaxing low-carb breakfasts on the weekend. You may also like these other comforting breads in the morning:

    • Mini Waffles are perfect when you want small batches for one or two people that whip up quickly.
    • Almond Flour Scones can be made with frozen cranberries or blueberries for a keto-friendly coffee shop treat.
    • Low-Carb French Toast is a great way to repurpose leftover slices of homemade keto bread.
    • French Toast Bagels are delicious served with butter or cream cheese and they are perfect for eating on the go.
    • Keto Breakfast Muffins have all your favorite breakfast flavors in a portable quick bread.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    oat fiber keto pancakes recipe with butter and syrup

    Oat Fiber Buttermilk Pancakes

    3.97 from 27 votes
    These low carb buttermilk pancakes are so good it's hard to tell the difference from traditional high carb ones. Great for freezing in single servings.
    Prep Time:5 mins
    Cook Time:10 mins
    Total Time:15 mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 5 servings
    Calories: 156

    Ingredients

    • ½ cup oat fiber
    • ½ cup almond flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon coconut oil melted if needed
    • 1 cup buttermilk see note
    • 3 eggs
    US Customary - Metric

    Instructions

    • Mix dry ingredients together.
    • Whisk in oil, buttermilk and eggs until well combined. Add additional egg or water if batter is too thick.
    • Drop batter onto heated griddle using a ladle to desired size then flatten each into a circle using the back of a spoon. It's best to use about 2 to 4 tablespoons of batter for each pancake.
    • Cook until each side is browned. Serve warm with butter.

    Notes

    Carbs can be lowered to 2g net per serving by making a buttermilk substitute out of almond milk and vinegar. Just use 1 tablespoon vinegar and enough unsweetened almond milk to make 1 cup total. Since almond milk is thinner, it's best to add in about ¼ teaspoon xanthan gum too.
    For thicker pancakes, add 1-2 tablespoons additional oat fiber. If batter is too thick, you can add in an additional egg.
    For a touch of sweetness, you can add 1 to 2 teaspoons sweetener.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 3pancakes | Calories: 156 | Carbohydrates: 13g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 337mg | Potassium: 182mg | Fiber: 9g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 0mg | Calcium: 128mg | Iron: 1mg

    Additional Info

    Net Carbs: 4 g | % Carbs: 10.5 % | % Protein: 18.4 % | % Fat: 71.1 % | SmartPoints: 6
    Values
    Array
    (
        [serving_size] => 3
        [calories] => 156
        [carbohydrates] => 13
        [protein] => 7
        [fat] => 12
        [saturated_fat] => 5
        [cholesterol] => 103
        [sodium] => 337
        [potassium] => 182
        [fiber] => 9
        [sugar] => 3
        [vitamin_a] => 222
        [vitamin_c] => 0
        [calcium] => 128
        [iron] => 1
        [serving_unit] => pancakes
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    Originally Published: January 15, 2011... Last Updated: September 1, 2020, with new photos and more information about the recipe.

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    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2
    1. Greg

      May 10, 2022 at 3:40 pm

      5 stars
      First I would like to thank Lisa for creating this blog and this particular recipe. She is very knowledgeable. I am a professionally trained chef second time I made it I tweaked the recipe. Liquid was ½ cup sour cream ¼ cup heavy cream ¼ cup water I added a teaspoon of vanilla extract and 2 tbsp of maple extract I had that on hand cuz I make my own syrup. I added a TBSP of baking powder and ¼tsp baking soda because that gives it the flavor we all associate with pancakes. Instead of oil I added 3 tbsp of melted butter and ½ tsp of kosher salt and 2tbsp of Lankanto blitzed in a blender. Wet ingredients first sprinkled on xanthan gum then the dry with the butter let sit for 10 minutes. The result were tender fluffy pancakes that tasted like pancakes and had the texture of Pancakes. I did not use allulose because that tends to brown deeply and baking soda helps in browning that's why I used monk fruit erythritol.

      Reply
      • Lisa MarcAurele

        May 10, 2022 at 5:06 pm

        Thanks so much for sharing your modifications and tips Greg!

        Reply
    2. Debbie T.

      March 18, 2022 at 9:02 pm

      A swing and a miss. Oat soup!

      Reply
      • Lisa MarcAurele

        March 19, 2022 at 10:09 am

        If the batter is thin, you can add more oat fiber. It's the oat fiber that thickens it up.

        Reply
    3. Niki

      March 08, 2022 at 11:54 am

      3 stars
      The oat was really filling but If I make this recipe again I am going to change some things. The almond flour taste came through too much for me. I will try making these again with coconut flour instead. Also, I will use cream instead of almond milk. The xanthum gum gunked up when I added it to the almond milk and created huge lumps in my batter. This recipe had way too much salt for me also. I try to eat low sodium because of high blood pressure and usually cut back or don't add much salt to my food anymore. 1/2 tsp is usually too much for me and this recipe was no exception. I wanted to make this recipe by the book though. Therefore, when I make this recipe again, I am taking the salt down to 1/4 tsp. Also, to note, the batter had the texture and consistency of Birch Bender's Keto waffle/ pancake mix. Some people may not like that grainy texture . The taste of these pancakes came out with a kind of dry, corn muffin taste to me and Carbquick buttermilk pancakes tasted far better as a pancake recipe replacement for me. These fell apart when cooking a batch or two also which was a pain in the butt.

      Reply
    4. gene

      July 22, 2021 at 2:38 am

      can I replace the eggs with carton egg whites ?

      Reply
      • Lisa MarcAurele

        July 22, 2021 at 12:16 pm

        Not sure if it would work the same in this recipe, but you could downsize the recipe to try it out.

        Reply
    5. miri

      May 03, 2021 at 7:54 am

      hi! thanks for all the great recipes. how much time do I have to leave the substitute for buttermilk resting?

      Reply
      • Lisa MarcAurele

        May 03, 2021 at 9:49 am

        Only a few minutes, if that.

        Reply
    6. April

      February 18, 2021 at 2:22 pm

      This was an excellent recipe. I used the buttermilk substitute with a quarter teaspoon xanthan gum and vinegar and enough almond milk to make a cup. I made the first bit of it half I’d say and they were crumbly. I added an addition 1/4 teaspoon of xanthan gum to the remainder and got a much better pancake. That said I’d use 3/4t for the whole recipe. I also signed one of the eggs out for egg whites or egg beaters(50grams) and 2T golden monk fruit. I think I’ll add 1t vanilla to them when I make again. My teens said they taste like Cheerios.

      Reply
      • Lisa MarcAurele

        February 18, 2021 at 6:23 pm

        Thanks for sharing what worked for you!

        Reply
    7. Jennifer S

      January 04, 2021 at 1:00 pm

      3 stars
      I used the recommended (by many keto’ers) oat fiber by LifeSource which I can attest makes a huge difference in recipes. I was using the one by Anthony’s because I love their other stuff, but when it comes to oat fiber, there are only one or two brands that don’t taste like cardboard and create a lovely, bread-like, moist texture. Anywho, the taste was great, but in following the recipe exactly, these were so finicky. They didn’t want to cook through even though the consistency of the batter was spot on to pancake batter. What worked the best was doing 3 pancakes at a time, cooking with a lid on to help the pancakes stay together, and even then, I couldn’t flip over in one piece unless I put them under the broiler for several minutes to help it cook more and hold together. Even then, with them being browned nicely on both sides, it seemed overly soft and almost undercooked. I ended up making the entire batch, which took me about 40 minutes, and then threw all on a sheet pan and cooked another 10 -15 minutes at 350 so they didn’t seem as undercooked. Not sure if there was a better method, but the family did enjoy these. I want to play around with the recipe to hopefully cut down on the work involved, because they ended up pretty good, but it took so long to make with the extra steps.

      Reply
    8. Shauna

      September 12, 2020 at 8:57 pm

      These didn't work at all for me. I used Anthony's organic oat Fibre, and buttermilk. They are practically paper thin, and the batter is super runny

      Reply
      • Lisa MarcAurele

        September 13, 2020 at 11:51 am

        I used another brand of oat fiber. If you look at the notes, it says to add more oat fiber if the batter is too thin.

        Reply
      • Irma Ramirez

        October 19, 2020 at 9:45 am

        I had the same results. Tried them anyway and the consistency was like a teaspoon of dust in my mouth with a hint of butter ????

        Reply
        • Lisa MarcAurele

          October 19, 2020 at 12:25 pm

          I'm wondering if it's the oat fiber used. Is it finely ground? I've ever had that issue. Was that batter thick or thin?

    9. Theresa Clawson

      June 16, 2020 at 6:19 am

      What is oat fiber?

      Reply
      • Lisa MarcAurele

        June 16, 2020 at 8:39 am

        It's an insoluble fiber that comes from the outer shell of the oat kernel. Since it's insoluble, it shouldn't have much if any impact on blood sugar.

        Reply
    10. Karen

      June 03, 2020 at 3:03 am

      2 stars
      Tried making pancakes had high hopes, followed the recipe exactly but they turned out super dry. Flavor is good my they are very dry. I don't know what happened.????‍♀️ I'm afraid to try again and waist precious ingredients.

      Reply
      • Lisa MarcAurele

        June 03, 2020 at 8:38 am

        With over a cup of liquid plus 4 eggs, they should not have been dry. What brand of oat fiber did you use? That's the only ingredient that may have varied in absorbency.

        Reply
        • Karen

          June 04, 2020 at 3:50 pm

          I used Anthony's organic oat fiber ????

        • Lisa MarcAurele

          June 05, 2020 at 7:59 am

          I've never used that brand of oat fiber, but I've used their almond flour and coconut flour without issues. I'll have to retest using that brand. What I'd like to try is upping the oil and maybe reducing the eggs. Unfortunately, the only way to figure out why yours was dry is to experiment and make adjustments to the recipe ingredients.

    11. DK

      April 11, 2020 at 12:39 pm

      Amazing and delicious easy pancakes ????

      Reply
    12. pam

      October 29, 2019 at 2:34 pm

      These did not hold together for me. The taste is fine, but they just fell apart when trying to flip. I did add the extra oat fiber for thicker pancakes. I am at high altitude...maybe this is the reason?

      Reply
      • Lisa MarcAurele

        October 29, 2019 at 10:13 pm

        Sorry they didn't work out. It could have been too much flour or oat fiber as cup measures aren't the most accurate. However, I'm close to sea level so I don't know a lot about making adjustments for high altitude.

        Reply
    13. Marti Buurkarl

      October 04, 2019 at 1:29 pm

      What is the actual measurement for the low carb sweetener? The link goes to 2:1 monkfruit packets but they aren't available anymore. Can you update the recipe?

      Reply
      • Lisa MarcAurele

        October 04, 2019 at 9:35 pm

        2 to 4 teaspoons of sugar equivalent is what I've used.

        Reply
    14. Jeff B

      March 03, 2019 at 1:20 pm

      4 stars
      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.

      Reply
      • Lisa MarcAurele

        March 03, 2019 at 6:36 pm

        Thanks for sharing your tips and modifications Jeff! It does sound like some great improvements on the original pancake recipe.

        Reply
    15. Donna Astley-Reed

      February 03, 2019 at 9:59 am

      4 stars
      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!

      Reply
      • Lisa MarcAurele

        February 03, 2019 at 1:44 pm

        I'd say you could just add a teaspoon or so without making any other changes.

        Reply
    16. Renee

      January 12, 2019 at 8:31 am

      2 stars
      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.

      Reply
      • Lisa MarcAurele

        January 13, 2019 at 8:33 am

        Sorry it didn't work out for you. Maybe it was the temperature of the pan or griddle?

        Reply
    17. LJ

      July 22, 2018 at 10:38 am

      4 stars
      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.

      Reply
      • Lisa

        July 22, 2018 at 3:39 pm

        Thanks for sharing your experience with the pancakes LJ!

        Reply
    18. Tami

      April 08, 2018 at 12:13 pm

      4 stars
      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.

      Reply
    19. Jodi

      March 05, 2018 at 10:12 pm

      5 stars
      Oh my gosh finally a low carb pancake I love! Thank you so much! I will be eating these a lot.

      Reply
      • Lisa

        March 06, 2018 at 5:13 am

        You're welcome!

        Reply
        • Carolyn Labossiere

          September 08, 2019 at 12:01 pm

          Lisa, I am highly allergic to anything with coconut and have found that a lot of the low crab recipes call for like coconut mike, flour etc. Any alternatives you can recommend . I would love to try these pancakes.

        • Lisa MarcAurele

          September 08, 2019 at 1:01 pm

          If a recipe uses a mix of coconut flour and almond flour you may be able to substitute the coconut flour with almond flour. And any low carb milk product can be used instead of coconut milk. If you don't care for almond milk, a 50% water 50% heavy cream blend is a good low carb milk to use in recipes.

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