Comments on: Oat Fiber Keto Buttermilk Pancakes

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 10 May 2022 21:06:43 +0000

In reply to Greg. Thanks so much for sharing your modifications and tips Greg!

By: Greg

Greg — Tue, 10 May 2022 19:40:08 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 19 Mar 2022 14:09:33 +0000

In reply to Debbie T.. If the batter is thin, you can add more oat fiber. It's the oat fiber that thickens it up.

By: Debbie T.

Debbie T. — Sat, 19 Mar 2022 01:02:27 +0000

A swing and a miss. Oat soup!

By: Niki

Niki — Tue, 08 Mar 2022 16:54:13 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 22 Jul 2021 16:16:40 +0000

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

By: gene

gene — Thu, 22 Jul 2021 06:38:11 +0000

can I replace the eggs with carton egg whites ?

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 03 May 2021 13:49:29 +0000

In reply to miri. Only a few minutes, if that.

By: miri

miri — Mon, 03 May 2021 11:54:49 +0000

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

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 18 Feb 2021 23:23:31 +0000

In reply to April. Thanks for sharing what worked for you!

By: April

April — Thu, 18 Feb 2021 19:22:33 +0000

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.

By: Jennifer S

Jennifer S — Mon, 04 Jan 2021 18:00:05 +0000

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.