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.
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I have a new favorite low-carb pancake recipe made with a mix of oat fiber and almond flour. The taste and texture is so much like regular pancakes, you are sure to 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.
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:
- Mix dry ingredients together. Then whisk in oil, buttermilk and eggs until well combined.
- Drop the batter onto a heated griddle or pan and cook until each side is browned.
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.
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
Oat fiber is made by grinding oat hull, which is the outermost layer of oat grain. The primarily components are lignin, cellulose, and hemicellulose.
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.
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.
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.
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Oat Fiber Buttermilk Pancakes
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
gene
can I replace the eggs with carton egg whites ?
Lisa MarcAurele
Not sure if it would work the same in this recipe, but you could downsize the recipe to try it out.
miri
hi! thanks for all the great recipes. how much time do I have to leave the substitute for buttermilk resting?
Lisa MarcAurele
Only a few minutes, if that.
April
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.
Lisa MarcAurele
Thanks for sharing what worked for you!
Jennifer S
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.
Shauna
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
Lisa MarcAurele
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.
Irma Ramirez
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 😭
Lisa MarcAurele
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?
Theresa Clawson
What is oat fiber?
Lisa MarcAurele
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.
Karen
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.
Lisa MarcAurele
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.
Karen
I used Anthony’s organic oat fiber 🙂
Lisa MarcAurele
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.
DK
Amazing and delicious easy pancakes 🥞
pam
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?
Lisa MarcAurele
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.
Marti Buurkarl
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?
Lisa MarcAurele
2 to 4 teaspoons of sugar equivalent is what I’ve used.
Jeff B
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
Thanks for sharing your tips and modifications Jeff! It does sound like some great improvements on the original pancake recipe.
Donna Astley-Reed
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
I’d say you could just add a teaspoon or so without making any other changes.
Renee
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
Sorry it didn’t work out for you. Maybe it was the temperature of the pan or griddle?
LJ
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
Thanks for sharing your experience with the pancakes LJ!
Tami
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
Oh my gosh finally a low carb pancake I love! Thank you so much! I will be eating these a lot.
Lisa
You’re welcome!
Carolyn Labossiere
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
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.