Oat Fiber Buttermilk Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 servings
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.
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
Serving: 3pancakes | Calories: 157kcal | Carbohydrates: 6.5g | Protein: 8.2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 151mg | Sodium: 362mg | Potassium: 129mg | Fiber: 5.2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 1.1mg
- Net Carbs 1.3g
- % Carbs: 3.4%
- % Protein: 21.2%
- % Fat: 75.5%
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