BJ’s Perfect Keto Pancakes

Nut-free, dairy-free, gluten-free, and fuss-free, my perfect keto pancakes are not your typical low carb recipe. You know… the ones that use weird low carb baking mixes with questionable ingredients (often containing wheat, soy, and trans fat), or worse, the ones that are mostly eggs and some cream cheese?

These are…practically perfection, which is where they get their name. If you have been craving pancakes that don’t taste strange or that are basically crepes, these are for you. You wouldn’t know these perfect keto pancakes weren’t made with flour! The only addition you need to make to your low carb arsenal to have these perfect keto pancakes is oat fiber.

What’s oat fiber?

I know, I know…there’s NOTHING you should have to purchase in order to succeed on keto, really! But if you are going mad for some pancakes that really taste like pancakes, you can find oat fiber at Netrition, VitaCost, or Amazon (where I got mine, Lifesource Foods Oat Fiber 500 is the brand to get to ensure a gluten-free oat fiber), and if you look online, you’ll find oat fiber comes in handy for a multitude of other low carb and keto recipes, so it won’t go to waste. There is no substitute for oat fiber that I know of for this recipe, so I cannot advise on that.

This is not oat flour. This is the cellulose oat hull or husk that the oat was grown in, which is always removed before processing oats, so being that it’s entirely made of fiber, it’s insoluble and not digested by the body. It has zero calories, and the same amount of fiber to equal the carbs, so it’s a zero carb ingredient (it’s also great for preventing constipation by adding needed bulk, which any low carb-er knows all about).

Anyway, I think you’ll enjoy these pancakes. The recipe below makes one batch and tastes great with my sugar free keto maple syrup and some sausage links!

INGREDIENTS

Wet:

1 egg
1 tablespoon coconut oil, ghee, or butter
1/4 to 1/2 cup milk (you may not need it all)
(I use unsweetened almond milk or, if you’re not dairy-free, some heavy cream thinned with water works just as well)

Dry:

1/4 cup oat fiber
1/4 teaspoon salt
3/4 teaspoon baking powder

Optional:

Dash of cinnamon

DIRECTIONS

In a small bowl, combine the dry ingredients well with a fork or small whisk.

In a medium sized microwavable bowl or pitcher, melt the coconut oil or butter in the microwave, about 20-30 seconds. Slowly add a bit of the milk while whisking, just enough to cool the oil or butter, leaving the rest of the milk for now. Add the egg and beat well.

Add in the dry mixture to the wet ingredients in the glass pitcher or bowl. Whisk to combine, adding in more of the milk until the batter is slightly fluffy and pourable, but not runny.

Let the batter sit a few minutes to soak into the oat fiber. It can be a gritty pancake, otherwise. You can make a tiny test pancake to check the texture. 

When the batter is ready, add the baking powder to start acting. The batter should foam up slightly, then you know it’s ready (if you leave it for more than a couple of minutes after adding the baking powder, the batter may make flat pancakes instead of fluffy ones).

Drop batter in a a nonstick pan just like you would to make normal pancakes, and flip when the edges bubble and dry. Serve hot with butter and my sugar free maple syrup, or whatever you like!

Makes one serving of three or four medium sized pancakes (about 3.5-4″ in diameter). This recipe can easily be doubled or quadrupled for more servings.

I have not tried freezing or refrigerating leftovers yet, but will comment on how it goes, if I do!