This Keto Oat Fiber Pancakes recipe is sure to satisfy your need for some low carb breakfast comfort food.
I have always been a fan of breakfast, and pancakes are at the top of the list of my favorite foods. When I started keto, I searched far and wide for a pancake recipe that tasted like the real thing.
I modified this oat fiber pancakes recipe from a post I found on Low Carb Yum. Head on over there for the original buttermilk version, but if you’d like to try mine, the recipe is below.
Oat Fiber – What is it?
In my recipe I use a blend of almond flour and Oat Fiber. That lowers the carb count significantly. Normally oats wouldn’t be a good fit for keto, but oat fiber comes from the hull of the oat. The hull is 100% fiber, and therefore has 0 net carbs.
In the past, you’d only find this product in health-food and specialty stores, but now I see it regularly on Amazon. The pricing is very reasonable too.
Other uses for Oat Fiber
I have oat fiber to come in handy for breads as well as for items like this. When I need to add a little fiber to my diet, this is a great option. I have also heard of people using this a filler/binder for ground meat recipes. I’ll let you know when I have tried that one out.
Options for your pancakes
I think these pancakes go great with some Sugar Free Maple Syrup and butter, but you can top them with any keto-friendly toppings you like. I sometimes also dress this recipe up by adding some buttermilk, chocolate chips, or nuts.
These pancakes are great for meal prep too. Simply make a batch ahead of time, freeze then, and pop in the microwave as needed.
Keto Oat Fiber Pancakes
Ingredients
- 1/4 cup Almond Flour
- 1/4 cup Oat Fiber
- 1 tsp Baking Powder
- 1/4 tsp Pink Salt
- 1 tbsp Coconut Oil
- 1/2 cup Almond Milk
- 2 Eggs
- 20 drops Liquid Stevia can also use sweetener of choice, 1-2 teaspoons
Instructions
- Heat electric griddle to 375 degrees or large flat nonstick pan to medium high on cooktop.
- In a medium-sized bowl mix almond flour, oat fiber, baking powder, and salt. Whisk to combine.
- Add the almond milk, eggs, stevia, and coconut oil. Mix together with whisk until combined and smooth.
- Brush griddle or skillet with butter or coconut oil. Drop 2-3 tablespoons of batter for each pancake onto griddle and let cook until edges solidify and small bubbles begin to form.
- Turn pancakes over and allow to brown. Serve immediately with butter and sugar-free syrup.