Mini keto pancakes with strawberries and blueberries. These low carb breakfast treats are fun for the whole family. This post is sponsored by Bob’s Red Mill.
Seriously, people, I had a ridiculous amount of fun making these mini pancake skewers. And as you can imagine, my kiddos had a ridiculous amount of fun eating them for breakfast.
I wholeheartedly believe that food should be fun. The food-as-fuel approach is not only boring, I actually think it’s detrimental to our health. By taking the fun out of it, the pleasure of making and eating it, we actually risk over-eating even more. Because when food is pleasurable, we are more likely to feel satiated.
And food on sticks is always more fun, somehow. We love eating my keto chicken yakitori and my sausage and shrimp skewers right off the stick. And don’t even get me started on how much my family loves keto popsicles!
Making mini keto pancakes
Now I will be the first to admit that making mini keto pancakes is time-consuming and a bit fussy. It’s easy enough to spoon the pancake batter into the skillet in small amounts but waiting for them to cook and flipping them all over takes some patience.
Use as big a skillet or griddle as you have so that you can cook more of the mini pancakes at once. You could even use two large skillets, if you like. I also found that flipping them is easier with two utensils. Hold one side of the pancake in place with a silicone spatula, while wiggling a flipper underneath. Otherwise they like to slide around in the pan too much.
But the good news is that you can use any keto pancake recipe you like best. I used my keto almond flour pancakes but you could easily do the coconut flour pancake recipe instead. They would be completely nut-free with the coconut flour recipe.
Both are made with Bob’s Red Mill flours, because I think Bobs puts out the most consistent almond and coconut flours out there.
How to make pancake skewers
Once you’ve made the pancakes, these mini pancake skewers come together easily. A few tips and tricks to make it all go more smoothly:
- I recommend making the pancakes even smaller than silver dollars, so that they match the size of the berry slices. The size of a quarter is about right.
- Slice the strawberries crosswise, not lengthwise, so they are round slices. The tips aren’t that great for stacking, so just set those aside and use them for something else.
- I found it easiest to make little stacks of the pancakes and strawberry slices first. Then I would thread 3 blueberries onto each skewer first, and then skewer one of the stacks.
- These can be made ahead by a few hours, if you want to make them for a brunch or get together. They hold up quite nicely as long as your berries are nice and fresh.
- If you really want to get ahead, you can make the mini pancakes several days in advance and store in an airtight container in the fridge.
What to serve with keto pancake skewers?
You really have any number of options here. We liked the flavor so much alone, we just ate them with a light dusting of powdered sweetener.
However, you could serve with lightly sweetened whipped cream, or some keto pancake syrup for dipping. ChocZero now makes a sugar-free maple syrup and you can get 10% off with code FOODDREAMER.
Another good option is the All-U-Lose maple syrup (made with allulose). Or you can dip them in some of my homemade keto nutella!
Ready to make some fun and delicious keto pancake skewers?
Mini keto pancakes with strawberries and blueberries. These low carb breakfast treats are fun for the whole family.
- 1/2 recipe almond flour pancake batter
- Oil or butter for the pan
- 12 medium strawberries
- 1/2 cup blueberries
- Powdered sweetener for dusting
Prepare the pancake batter according to the directions. Heat a griddle or large skillet over medium heat and lightly grease the pan.
Using about 2 teaspoons of batter at a time, drop onto the griddle. Cook until the edges are dry and set and the top has a few bubbles, about 2 minutes. Flip over and cook the second side until golden brown, another 2 minutes.
Remove the mini pancakes to a baking rack and repeat with more batter. Depending on the size of your griddle, you will probably need to do several batches. You should get about 60 mini pancakes.
Wash and hull the strawberries, then slice crosswise into 1/4 inch slices. You should get 3 to 4 nice cross-sectional slices out of each berry, as well as a tip. Set the tips aside for another use.
Make little stacks by alternating the pancakes and strawberry slices, using 3 pancakes and two slices per stack. Thread 3 blueberries onto each skewer and then skewer the center of each stack.
Dust with powdered sweetener, if desired.