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.
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.