@ketoadmin this is great information. I’ll try the next batch soon. I like the coconut flour addition but recommend that we dial it back so it doesn’t get too thick but also lends a little flavor at the same time. I did not detect a buttery flavor from ghee the last time I tried it but then again, that whole attempt was a fail. I’ll give it another shot. Maybe a Tbsp of coconut flour, Tbsp of collagen, and 1/8 or 1/4 tsp xanthan gum. I think I’ll give that a shot next with everything else being the same with ghee instead of avocado oil. 

This morning, I did the recipe as follows:

1 cup almond flour
1 TB oat fiber
1 TB coconut flour
1 TB collagen (unflavored)
1/4 cup whey protein isolate
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

I'm becoming increasingly convinced that this does, in fact, need xanthan gum.  Without it, the pancakes aren't as fluffy or as chewy.  I'm not sure that the collagen brings anything to the party.

I'd really like to get this recipe "video ready" this week, so if anyone want to do some trial runs, experimenting with xantham gum, gelatin and collagen, be my guest.

@ketoadmin ok I may give it one more shot on Wednesday morning. I did feel that the collagen helped but I did not do a side by side comparison so it’s not definite. And I agree about the xanthan gum. 

I will work on this Tuesday (8/11/20) morning, and do a side by side with and with out X factor 😜 and let you know how it works out

During a bout with insomnia last night (I get these often), I read an article on guar gum that serendipitously appeared in my Google news feed.  I'll be doing another batch of pancakes today with that instead of xanthan gum and will report back. 

Getting very close...

1 cup almond flour
1 TB oat fiber
1 TB coconut flour
1 TB collagen
1/4 cup whey protein isolate
2 tsp guar 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.  This batter was VERY THICK.  I needed to use the back of the scoop to spread them out.  Unlike past batches of pancakes, no bubbles formed as these were cooking.

Taste: Excellent.

Texture: Thick and moist.  They didn't have the crumbly texture of previous iterations.  They were a tad dense though.

Recommendation: I believe guar gum is a winner.  Next batch, I will up the almond milk to 1/2 cup (8 TB).  Hopefully that will give the pancakes a little more spread and also hopefully, the thinner batter will be lighter in texture.  I may also use the Perfect Keto salted caramel collagen.

I wanted to let you know that the only difference I noticed between using X factor was the texture was a little better, other then that no difference.

I like your use of guar gum, can we get that on amazon?

@angelab Yep, this is the brand I used: https://amzn.to/2XRwl0E

I tried again this morning.

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

I did not have guar gum on hand so I used cream cheese since it contains some. I also decided to add a little baking soda to lighten it up since you mentioned they were a little dense. I wanted to avoid adding more almond milk since previously it lost some flavor. 

I believe these are the best I’ve tested yet. A bit more chew and not dense. I’d really like to try with guar gum but at least we know that this can work as well. 

@ketoadmin funny thing is, I woke up this morning at 3:30 and had trouble falling back asleep and thought about using the cream cheese for guar gum 😉.

{yellow}:smile: {yellow}:smile: {yellow}:smile:  

I believe I have it dialed in.  Enough so that I'm going to film it this afternoon (that will be my third batch of pancakes today, so I hope they freeze well).

Ingredients:

1 cup almond flour
1 TB oat fiber
1 TB coconut flour
1 TB collagen (I used the Perfect Keto Salted Caramel flavor)
1/4 cup whey protein isolate
1/2 TB guar 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
1/2 cup Almond milk (or milk alternative of choice)
1/2 TB 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 350F. I used an ice cream scoop and got 6 pancakes. This batter was thick but still spread out on it's own. I got a couple little bubbles around the edges.

Taste: Excellent.

Texture: Thick and moist without being heavy. Not at all crumbly.  Very much like a moist cake.

Like I said, I'm going to film this for release on Friday.  If any of you do any further iterations, you can list them in the comments and I'll pin them to the top so people can see them.  Big thanks to Aaron for all his work on this!

You probably stated it before but what does collagen do for the pancake?

I believe it helps a bit with the texture (less crumbly) and holds on to a bit more moisture.

@ketoadmin thanks Steve! I’m definitely trying this one next. Glad we could get it dialed in. I look forward to watching the video and I’ll be sure to share it everywhere. 

@aaron-bailey Thanks for all your work on this.

PS - you should re-upload your avatar so that it appears again. 😉