I'd add that the things we need to nail down are:

• The ideal way to mix these (hand mixer, blender, other?)
• Having a fairly fluffy texture
• A little more moisture
• Possibly cutting down on the "oaty flavor"

@ketoadmin I’ll be trying this again soon with just 1 or 2 Tbsp of the oat fiber. Maybe that will result in the batter being a little less thick, while contributing to the fluffiness, and reducing the oaty flavor. I found that when eliminating the oat fiber, it lacked that fluffiness we’re after. 

@aaron-baileyI'll give it a shot probably Sunday.  My first priority is eliminating the arrowroot flour.  If you do a trial run before then, let me know what you did so that I don't duplicate your efforts.

@ketoadmin will do.

I tried 2 tbs coconut and 1 lupin and 1/4 cup water using blender.  Dismal failure. {yellow}:confused:  

This morning, I did the recipe as follows (changes are highlighted):

1 cup almond flour
1 TB oat fiber

1 TB coconut flour

1/4 cup whey protein isolate
1/4 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon (optional)
1 1/2 TB bocha sweet
2 eggs
2 TBSP avocado oil or ghee
1/4 cup sour cream
6 TB Almond milk (or milk alternative of choice)
1 1/2 tsp vanilla extract

Mixed the wet ingredients.  Mixed the dry ingredients.  Added dry to wet and whisked.  Let set for 10 minutes then cooked on a griddle at 400F.  I used an ice cream scoop and got 6 pancakes.  I had to jiggle the griddle a bit to get the pancakes to spread.

Taste: Great.  I'd even consider upping the oat fiber slightly, as I got no taste from that.  Maybe go 1.5 TB

Texture: Light and fluffy, very moist.  This was the first batch without arrowroot I've done.  My daughter described them as "too melt-in-your-mouth".  I agree we need some sort of binder that will give just a little chew, but without making them too dense.

Recommendation: I think for the next couple of runs, we should experiment with gelatin or collagen (both with and without the xanthan gum).

• @ketoadmin they look great! Yeah, that’s been my biggest issue. Getting a little more chew. I’ll try splitting the recipe again on Wednesday morning. Maybe I’ll do half with beef gelatin and half with collagen. I happen to have both. I’ll also up the oat fiber slightly. 

@calgaryguy that’s good to know. My last run was pretty bad as well. Thanks for helping! 🙂  

@aaron-bailey I was going through some old emails and saw that I had copied a keto pancake recipe from somewhere that used cream cheese in the ingredients.  This might be worth trying out, as it could add moisture (perhaps as opposed to using ghee or oil) and they all have some sort of gum (guar gum, locust bean gum, etc.) in them, which could help make the texture a bit less "delicate".  I also have some guar gum in the pantry, so I might just try it without the cream cheese.

@ketoadmin that’s I good idea. I’ll try that on Sunday. I was going to do another run on Wednesday but decided to go on a short vacation a day early. I’ll let you know exactly what I did and how it turns out. 

Ok guys, I made another run this morning. I’ll stick to the same format as Steve and list the ingredients with the changes I made in bold. 

1 cup almond flour
2 Tbsp cup oat fiber
1 Tbsp unflavored collagen
1/4 cup whey protein isolate
1/4 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon (optional)
1 1/2 Tbsp bocha sweet
2 eggs
2 Tbsp avocado oil or ghee
1/4 cup sour cream
6 Tbsp Almond milk (or milk alternative of choice
1 1/2 tsp vanilla extract

I used the blender and blended all the ingredients for about a minute and let it rest for 10 minutes before cooking. I also went back to avocado oil instead of ghee on this one. 

These bad boys came out great! Thanks for the collagen recommendation Steve. It really helped the chew. And they kept their lightness with little to no oaty flavor. So, we either nailed it here or we're super close. They’re not quite like normal pancakes yet so there’s still room to tinker. I did not have cream cheese or guar gum on hand so perhaps one of those could put it over the top. 

@aaron-bailey They look great.  I'll have to give it another shot this week.  Ideally, I'd like it if we could do it without the cream cheese (so that we can get the dairy free people) and without guar gum (as it's another ingredient a lot of people might not have).

I'd be very curious to see how these would come out using gelatin instead of (or in addition to) the collagen and without the xanthan gum.

@ketoadmin that’s a good point. You have to be ready for all the substitution questions. I haven’t tried it yet without sour cream or cream cheese. I would surmise that kefir would work in the same way. I only chose to use sour cream because the best recipe I could find out there included it and he said it lends moisture. I’d have to try without xanthan gum as well. It’s nice to have all these versions saved on here so we can always go back. 
{yellow}:wink:

This morning, I did the recipe as follows (changes are highlighted):

1 cup almond flour
2 TB oat fiber
1 TB coconut flour
1/4 cup whey protein isolate
1/4 tsp xanthan gum
1 tsp baking powder
1 tsp beef gelatin
1/4 tsp salt
1/4 tsp cinnamon (optional)
1 1/2 TB bocha sweet
2 eggs
2 TBSP avocado oil or ghee
1/4 cup sour cream
6 TB Almond milk (or milk alternative of choice)
1 1/2 tsp vanilla extract

Mixed the wet ingredients.  Mixed the dry ingredients.  Added dry to wet and whisked.  Let set for 10 minutes then cooked on an electric griddle at 350F.  I also did one in a Dash Mini Griddle.  Batter was much thinner and I got 10 pancakes.

Taste: Not as good as the last batch. The coconut flour definitely brings some flavor to the party.  Also, I used avocado oil in this batch and I can tell you that I prefer the more buttery taste of the ghee.

Texture: The gelatin didn't bring the moistness and chew like I had hoped it would.  Some of that may have been due to not having the coconut flour and xanthan gum.  The Dash Mini Griddle was not good -- dense and dry.

Recommendation: I'm putting coconut flour back in on the next batch.  I think if we dial in the right ratio of collagen, gelatin and/or xanthan gum, we're going to have a world class keto pancake.