Blueberry Pancake Bites

Serves 24 pancake bites     adjust servings

Make healthy breakfast fun with these little low carb blueberry pancake dippers. They're easy enough to make on a weekday morning!

Ingredients

  • 4 large eggs
  • 1/4 cup Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup butter, melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/3 to 1/2 cup water
  • 1/2 cup Wyman's frozen wild blueberries

Instructions

  1. Preheat oven to 325F and grease a mini muffin tin (24 cavity) very well. (I double grease, first with butter and then with coconut oil spray).
  2. In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
  3. Add the coconut flour, melted butter, baking powder, salt, and cinnamon. Blend again until smooth. It will seem very liquidy but let it sit a few minutes and it will thicken up considerably. Add 1/3 cup of the water and blend again. If it's still very thick, add a little additional water. You shouldn't be able to pour it, but you should be able to scoop it out of the blender easily.
  4. Divide among the prepared muffin cups. Add a few blueberries to each (I found 4 to 5 to be just about right). Press them gently into the batter.
  5. Bake 20 to 25 minutes, until set. Let cool a few minutes in the pan and then serve with your favourite low carb pancake syrup (I used Lakanto).

by

Recipe Notes

Serves 6. Each serving has 3.76g NET CARBS.

Food energy: 188kcal Total fat: 13.79g Calories from fat: 124 Cholesterol: 151mg Carbohydrate: 7.50g Total dietary fiber: 3.74g Protein: 5.69g Erythritol: 10g

© 2017 All Day I Dream About Food. All rights reserved.
Share
Tweet
Pin
Stumble