Low Carb Oatmeal Pancakes Recipes

LOW-CARB OATMEAL PANCAKES

Steps:

• Preheat a lightly greased cast iron skillet or griddle over medium heat. In a food processor fitted with a sharp blade, process oats until they have turned into a medium ground flour. Transfer to a medium bowl. Add flour, sugar, baking powder, baking soda, cinnamon, and salt to bowl with ground quick oats. Whisk to combine. In a small bowl, whisk eggs and melted butter until smooth. Add buttermilk to eggs and whisk to combine. Pour wet ingredients into bowl with dry ingredients. Whisk to combine until lumps of flour have broken down. If possible, let batter rest for 10 minutes to allow oats to absorb liquid. Grease a cast-iron or nonstick skillet and heat on the stove over medium heat. Splash a few drops of water on the skillet. When water sizzles, skillet is ready. Pour ¼ cup of batter onto skillet for each pancake, being careful not to crowd them. Bake until bottoms are golden brown, edges appear to be dry, and bubbles have formed on the top, about 2 minutes. Flip pancake and let cook on the other side until done, about 2 additional minutes. Repeat with remaining batter. Serve with a light drizzle of agave or maple syrup as appropriate.

KETO DIET LOW CARB PANCAKES

Steps:

• Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
• Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

LOW-CARB PANCAKES

Steps:

• Mix all ingredients together.
• Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
• Serve them with sugar-free syrup.

LOW CARB OATMEAL PANCAKES

Steps:

• Place all ingredients in a blender; blend until smooth.
• Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
• Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.