Grain-free pancakes are transformed into delicious, grab ‘n go low carb muffins. Enter the world of grain-free baking with confidence with this easy pancake muffins recipe to fuel your mornings!
When you decide to go grain-free, the world becomes a very different place. It becomes a little tougher, a lot more complicated and not nearly so friendly. At least, that’s how it can feel when you start this dietary journey. It’s not easy being grain-free, because grains are everywhere and in everything. You start looking at labels and find yourself continually astonished at the seemingly innocuous foods that actually contain gluten or grains. And all those comfort foods like biscuits and breads and muffins? Forget about it. You’re terrified of even eating a crumb.
Except that if you take a little time and explore the grain-free world, you’ll quickly discover it’s not quite as unfriendly as you think. Okay, so you can’t walk in to too many stores yet and buy grain-free muffins. The world isn’t quite that ready for the grain-free revolution. But if you are willing to make these things yourself, you will find you have more options than you ever dreamed possible. And if you need a little helping hand a little guidance, that’s where a book like Every-Day Grain-Free Baking comes in.
I will be honest and say that I am not completely grain-free myself. I don’t have any sensitivities, so if a little bit of grains sneak into my diet, I am fine with it. But I certainly can’t sit down and eat a slice of grain-based bread or I will pay the price in a glucose spike. So the majority of my cooking and baking, and subsequent eating, is free of grains and I’ve come to love it. It’s not a strange and unfriendly wilderness any longer, but I do remember vividly how uncertain it felt when I first started out. When Kelly Smith of The Nourishing Home asked me to review her new cookbook, it seemed like a good fit for All Day I Dream About Food readers.
Now, Kelly is not low carb per se, although she does steer clear of refined sugars. But there is so much crossover in our lifestyles and grain-free baking is something of an art form. When you see someone with great skills and solid recipes, you know you have a good basis for adapting the recipes to fit your own needs. Kelly was more than happy to allow me to adapt her grain-free pancake muffins recipe to use low carb sweeteners, so I quickly got to work adapting her Grab-n-Go Pancake Muffins recipe. I live a busy life, you live a busy life, we all need easy low carb breakfast recipes, right?
Grab n Go Pancake Muffins
- ½ cup plain whole milk yogurt
- 2 tablespoon unsalted butter or coconut oil melted
- 3 tablespoon Swerve Sweetener or equivalent of choice (more if you like sweet muffins)
- 1 teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1 ¾ cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup frozen blueberries and raspberries
- Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).
- Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.
- Add eggs and blend on low for another 15 to 20 seconds, then blend on high for 20 to 30 seconds, until eggs are just incorporated into the batter.
- Add all but 2 tablespoon of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.
- Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Saturated fatty acids: 3.61g
Total fat: 17.09g
Calories from fat: 153
Total dietary fiber: 3.29g
Grain-Free Pancake Muffins Recipe Notes
Word to the wise, grain-free pancake muffins are not meant to be sweet muffins. They are like pancake batter baked in muffin tins, and as such, are delicious spread with butter or drizzled with sugar-free syrup.
You can up the sweetness of the low carb muffins easily to suit your own tastes. I did change one other little item, simply out of sheer laziness, and that was to stir some of the berries right into the batter in the blender. I simply didn’t want to dirty another dish by transferring the batter to another bowl to stir in the berries. I held some of the berries back to press a few into the top of each muffin so they’d look berry bountiful. I think these were a definite win. And a ridiculously easy grain-free recipe, making the world of grain-free a little easier for all of us!
Wow these are delicious as all your recipes are. I had to use 4oz of cream cheese and splash of almond milk in place of the yogurt as I didn’t have any. It made 10 muffins that way. I don’t know how they could have been any better. Thanks for this fabulous recipe as usual.
Yum! These are so good. I stuck to the recipe and don’t think I’ll make any changes when I make them again. Thank you!
Patricia Clayborn says
Can this recipe be baked as a loaf?
I honestly have never tried!
WOW, not sure how I found you but you might be an Angel. I have made many changes to my life due to Cancer and car accidents, knowing giving up Gluton would help, but honestly couldnt think of a world with my favorites. Then poof, somehow you appearded and I’m loving what I’m reading and thinking even I might be able to do this. You might bemy new Angel
Glad to help!
If I want to add protein powder to these, will the recipe still work? Should I change any other ingredients?
Gail Virgin says
Oops…thank you in “advanced!! ?
Gail Virgin says
I made these “pancake” muffins today and as usual, your recipe blew me away!! They are FANTASTIC!! Look & smell just like non-low carb homemade muffins…even better actually! Thank you Carolyn for all your hard work perfecting delicious Keto, low carb recipes. I have tried many Keto, low carb recipes and yours are some of the absolute BEST! I just LOVE your recipes and can’t wait to buy your cookbook at Indigo….hopefully this week!! I have a question…can I use this recipe and add lemon oil/extract (maybe instead of vanilla), lemon zest and fresh cranberries (not berries) to the recipe? To make lemon/cranberry muffins? My husband is a huge fan of lemon/cranberry muffins. Thank you in advave!! ?
Absolutely, your version sounds delicious!
Having bought some erythritol specially for these muffins (never used it before and here in the uk had to order a bag online as couldn’t find it locally) I am doubly impressed – firstly by the sweetener itself, I really couldn’t believe how much nicer it tasted than Stevia or other sweeteners! I’ve got you to thank for that introduction Carolyn ?
Secondly of course the muffins themselves are absolutely delicious and so easy to make. I used lemon juice in place of Apple cider vinegar and it seemed to do the trick. Will be making these again no doubt.
Thanks for all your fab recipes helping me stay on track as I try to low-carb my life!!
Glad you liked them!
I, like so many others, have tried unsuccessfully to find a pancake recipe, which truly has the texture and taste as description states. Funny what we crave. I did try your other blueberry pancake muffin recipe. It did come the closest (for me) to matching a common pancake taste & texture. But I did find myself tweaking the recipe, to try to get it closer. Taste was good, but texture was off.
How did I miss this recipe. PERFECTION (in my opinion). It meets all my wants, for a pancake. Fluffy, stayed fluffy, taste, not eggy at all, and texture is wonderful (no gag reflex trying to swallow). I can hardly wait to bake, and eat, more. I am going to dare my family and friends to identify it as low carb sugar free. Thank you, Carolyn. For all of your innovative recipes, and the time you spend creating them.
Wow, what great feedback, thank you!
This recipe is AWESOME!! I used sour cream (only because that’s what I had in my fridge) and they turned out perfectly – I even made an extra batch and made actual pancakes out of it – they were the best pancakes I’ve even eaten!! I’ve tried a lot of low carb pancake recipes in the past and most of them are way too eggy for my liking. These are so good – will definitely make them a staple in our house!! Thank you!!
Can I use the flax seed/water combo to replace the eggs? My little boy has an egg allergy. Thanks in advance!
I think it’s worth a try but I haven’t done it myself.
Hi, did it work please?
I have these in the oven right now. Checked them at 18 minutes and the middles were still wet. So, back in they went and I’m just enjoying the delicious smell! Can’t wait to try them in the morning!!
Made these last night, hot out of the oven they tasted too eggy, when cooled they are perfect! This morning I sliced in half, browned in butter and served with whipped cream and Walden Farm syrup – amazing blueberry muffin French toast! Thanks so much!
Good point, they are better after cooling!
These sound sooooo tasty! But I am not eating low carb and don’t use sweeteners. How much sugar would I use?
The same amount.
These are awesome!!! I really liked them but even my skinny and growing like a weed 14 year old son (who doesn’t like many of my low carb options) ate 3. THREE! That totally was a shocker. This recipe is a keeper for sure. My husband thought they tasted like the blueberry muffins you can find at a hotel – the kind in a cellophane wrapper that are really moist. I think that’s the reason they are so go – the texture is so tender.
That’s great news!
I don’t have any apple cider vinegar on-hand, is it necessary for the recipe or can it be left out?
A little acid is necessary to activate the baking soda but you could use any vinegar.
I bet these would be good with a small piece of hotdog or cooked Sausage link inserted before baking. Hmmmm….
After modifying an almond flour recipe I use as a cornered replacement for muffins, I decided to seek a few out! I’ve been a HUGE fan of your recipes for quite sometime and have recommended many to your site that ask my advice on my ketogenic lifestyle… I’m quite pleased with this recipe and so is my husband. I did use sour cream, merely because I didn’t have the yogurt and a couple others said they tried it with no difference. Smash hit in my book. I did also sprinkle a little bit of erythritol on top for just a smidge of crunch that we like. Thank you Carolyn, for all that you do in the low carb/keto world! It’s GREATLY appreciated!
Thanks for recommending my blog!
Just tried these and they actually taste like pancakes! How is that possible? They were very easy to make and delicious. I used Greek yogurt and mixed berries and added a few 100% chocolate chunks.
Fabulous muffins! My mom likes these better than her own lifelong recipe… Thank you!