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 Oat Fiber Buttermilk Pancakes Recipe
Oat Fiber Buttermilk Pancakes
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.
Lower carbs by making a buttermilk substitute out of almond milk and vinegar.
For thicker pancakes, add 1-2 tablespoons additional oat fiber.
Makes about 15 pancakes (5 servings)
1.3 net carb