Make healthy breakfast fun with these little low carb blueberry pancake dippers. They’re easy enough to make on a weekday morning! This post is sponsored by Wyman’s.
Do you get into a breakfast rut? You wake up, wander to the kitchen, grab a cup of coffee and think…same old same old. You could have eggs…again. Or you could have a low carb muffin…again. Maybe you have some low carb bread on hand for toast…again. Whatever your breakfast routine, you’re sick of it and you want something different. Yep, this happens in my house too, with relative frequency. Three hungry children don’t help. They wander down, bleary-eyed, and look at me expectantly. What’s for breakfast, Mum? And sometimes, I just look back at them blankly because we’re all sick of the usual breakfasts and I don’t know what to do.
I always want my kids to eat a healthy, filling low carb breakfast. But sometimes I also hit on something that’s really fun to make and to eat. And then, instead of the bleary-eyed sigh my kids give me in the morning, I get bright eyed delight. There is something about little bite-sized blueberry pancakes that you can dip into your own little bowl of syrup that just makes breakfast fun again.
But making tiny individual pancakes the regular way, mixing the batter and spooning them into the pan and flipping them all over and then adding more to the pan…that’s a lot of work! No thanks. How about we streamline the process instead? How about we whip up some of my famous low carb Coconut Flour Pancake batter, but this time, we do it in the blender? That certainly saves a little time. And then, instead of slaving over a hot stove flipping little mini pancakes one by one, we just bake them in a mini muffin tin? And be sure to pop a few of Wyman’s frozen wild blueberries into each little pancake, to make them really special!
Yup, that sounds about right. Much easier and just as tasty and fun. This one was a huge win for the kids, they loved dipping them into syrup and licking off their fingers. And just the smell of them baking was heavenly, all that wild blueberry goodness coming through. Definitely a great way to shake yourself out of a breakfast rut!
Make healthy breakfast fun with these little low carb blueberry pancake dippers. They're easy enough to make on a weekday morning!
- 4 large eggs
- 1/4 cup Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/2 cup [url]coconut flour∞http://amzn.to/2iXDCsz[/url]
- 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
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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).
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In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
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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.
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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.
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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).
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
Many thanks to Wyman’s for partnering with me to bring you this recipe.
linda says
Good morning, Carolyn! And thank you for this perfect idea. Here in Prince Edward Island we just had 40cm of snow and there’s a huge drift out my front door which I’ll be able to deal with after I makes these!!! : )
Dee Gee says
Can fresh blueberries be used instead? Will the recipe need to be adjusted in any way if so? Thanks! And thanks for the recipe!
Carolyn says
you shouldn’t have to change anything at all.
Kate says
These look great Carolyn. I really “was” thinking about what to have this morning, and I have everything I need to make these. It sounds so easy and yummy.
Eli says
Carolyn my son doesn’t like the taste of coconut flour. Can i use almond flour instead?
Carolyn says
That would be a whole different recipe, simply because of how almond flour behaves (a lot more moisture, needs less eggs.) My best suggestion is to find a low carb almond flour pancake recipe and use that.
Linda says
I just saved this recipe. I will make it and freeze some so I can get it out when my toddler grandson visits! Thanks!
Angela says
Could you omit the blueberries all together and instead use chocolate chips without sacrificing moisture content?
Carolyn says
Sure thing!
Robin says
Yum! Your site is so well written and I always love the photos. Thank you so much for your work! Our lives are increasingly delicious!
Carolyn says
Thank you!
Megan Egan says
Hi Carolyn,
I see in some recipies one can substitute almond or another nut flour in place of the coconut flour. We have coconut allergy in our house but would like to try these? Will almond flour work??
Thanks so much.. wouldn’t be able to keep low-carb diet without you!
Megan
Carolyn says
You cannot sub one for the other directly, as they behave very differently. You need fewer eggs and more flour if using a nut flour. I would suggest finding an almond flour pancake recipe as the base for these.
Megan says
Perfect.. thanks for getting back with me.
Dawn says
It’s been a long day so I apologize if this is an obvious question….
Carbohydrate, by difference: 7.50g Total dietary fiber: 3.74g
To get Net Carbs I always subtract the erythritol and the fiber, which I think you do the same…..so the 7.50g, is that just minus the erythritol or is that the net carbs? or do I subtract the 3.74g of fiber to get net carb?
Mathing is too hard for me right now 😉
Carolyn says
Just subtract the fiber from the total carbs. Carbs “by difference’ is just some weird terminology that my software uses. Do not attempt to subtract erythritol, as I don’t count that in total carbs win the first place.
Kathy says
Made these ,very tasty. Didn’t have sf syrup but felt they were sweet enough as is. Just used a dab of butter.
Cynthia says
Great recipe and something I’m very keen to try out. I’m wondering if the recipe could be modified slightly to remove the sweetener – I’m not keen on giving my kids sweeteners. Fortunately my children are quite tolerant of relatively low levels of sweetness in their food, particularly when there is fruit in it. I’ll have a go at modifying the recipe and report back 🙂
Grace says
Hello Carolyn,
I have to say, I LOVE your blog and food! I was wondering if you could sub oat fiber for the coconut flour. I know that they behave very similarly, and I have substituted smaller amounts in the past with other recipes. I am not a huge fan of coconut flour as I feel it almost “burns” my throat, but I don’t notice it as much with the oat fiber. Thanks in advance!
Carolyn says
I really can’t say but I think it’s worth a try.
crazywoman/Billie says
I’m rhinking of making these, and baking them in muffin top pans instead of the mini muffin pans. What do you (or anyone else) think.
crazywoman/Billie says
*thinking
Carolyn says
I think it would be fabulous!
crazywoman/Billie says
Thanks, I thought so. I’m not a great cook, or baker, so any suggestions as to how long these might need to bake, since they are thinner?
Carolyn says
I don’t think they will end up being that much thinner. I’d start at 15 minutes and then keep checking on them.
crazywoman/Billie says
Thank you for your replies1
I meant to say before, I really enjoy your blog posts, and recipes. Thank you so much for sharing!!
Carolyn says
You’re welcome!
Rainey says
I made these this morning intending on eating some and then wrapping the rest in serving sizes for my daughter and I but they turned out awful! I followed the recipe exactly and even after adding water they were so dry! Maybe coconut flours differ with how much liquid they need?? They smelled wonderful but the texture was that of a nerf football inside. I threw them out!
Carolyn says
I’m sorry they didn’t work out for you. What brand of coconut flour did you use?
Anne L. in Texas says
maybe she let them sit too long before putting batter in tins or before putting tin in oven. it’s so easy with super absorbent coconut flour you know.
Carolyn says
True.
Bea says
Hi Carolyn,
I baked them last weekend, they are delicious. I put most of them in the freezer. For me they are a fast breakfast opportunity during the week. I just take a few of them with me to work and put them in the microwave for a minute. Yummy!
Thank you for the recipe
Bea
MK says
I’ve known my diet hasn’t been healthy for years but I just found out what too many bad carbs can do to your liver. What a wake-up call! Determined to change, I am now limiting carbs and exercising. I came across your blog in a random search for recipes and tried these little pancake bites. This was the 1st recipe I’ve ever baked without using traditional wheat flour. They turned out so good! Plus I have enough for 4 breakfasts out of 1 batch. Thanks for helping my confidence…and taste buds 🙂
Carolyn says
I am so glad to hear that!
Angela Decker says
Can I use Stevia instead of Swerve? Are they interchangeable on the amount you put in?
Carolyn says
Depends very much on the kind of stevia you plan to use. Swerve measures like sugar so make sure to figure out how much sweetness in relation to sugar.
Angel says
Did u ever do this recipe with Stevia and if so did it come out good going to try it as well but I only have Stevia
Denise says
Carolyn,
I just made these exactly as written and they are perfect. I will be making them again!!
Thank you for another great recipe!!
Yazmin says
These were perfection. Thank you for making my diabetes not suck so bad.
Gina says
These are delicious and were so easy to make and really taste like blueberry pancakes. Currently eating some now for a portable breakfast at work. Thanks for this yummy recipe – I was getting bored with eggs every morning!
Anne L. in Texas says
I just ate my first one and the’re soooo good. The cinnamon really makes them great. I didn’t have a mini muffin pan but I did have a mini bundt pan which makes 12 mini bundt muffins. 22 minutes was perfect just like these muffins. Thanks again for sharing your wonderful talent with all of us.
Connie says
I like how the thumbnail is slightly blue in the dipping picture, ’cause mine was too after making these–the realism!
They’re cute, delicate, SO reminiscent of pancakes! They were pretty easy to make, and they made the house smell nice, if a bit coconutty.
Carolyn says
LOL. You can’t get the blue out once you’ve handled the berries. 😉
Rebecca E Hutchins says
I simply love these. They are sweet enough so I don’t need any syrup, just smear a wee bit of butter and yum! Thank you for sharing!!!
Whitney says
Any suggestions on timing to make as full size muffins?
Carolyn says
25 to 30 minutes would be my guess.
Whitney says
Thanks! Do you just store them in an air tight container? It also looks like people had success freezing as well?
Carolyn says
I just stored them in a container for a day. They don’t last long in my house.
Pam says
To Carolyn and all recipe creators who devote so much time in their kitchens, to provide their recipes to us; thank you! And, all of your meatball recipes are a big hit (even for non low carb family).
I am new to the low carb/sugar free/alternative flour world. I need to eat, but don’t like cooking, enough to keep experimenting with recipes. So, again, thank you.
I and my sister have given up on the quest to successfully finding a “good” pancake recipe (too many yuck failures). Funny the things you crave. I saw this pancake bites recipe, and decided to try this route; wishing for the best. Hoping not to be disrectful, I want to share a few adjustments I have had good luck with; in case they may be helpful to others. No matter the type of flour I use, my batter recipes all seem too dry/cornbread texture ish. The first 12 bites I baked had that dryish texture I do not care for. For the second batch I added about 3 TBSP sour cream for my preferred texture, some maple extract to lighten coconut taste, a pinch more baking powder, and went for a lose but spoonable mixture; which gave a lighter pancake result. Sour cream has saved two other baking recipes (by other creators). But, without the main recipe, I would not have had the great pancake/bacon/milk breakfast I did have.
Kathryn says
Made these this morning. So delicious and filling. Even my picky husband loved them. Thank you for this yummy recipe.
LoriZ says
Yum, these are great. They also smell delicious while baking. I froze most of my first batch after trying these for breakfast (no kids and my husband hasn’t tried them yet). I had more for breakfast today and I really like how satisfying they are! I wasn’t hungry for lunch for a long time. Thanks for all the time you put in developing wonderful recipes!
Lulu says
These were fantastic! I was lazy and used papers but next time I’ll find the energy to butter. I added 1/4tsp maple flavouring with the vanilla.
I only had domestic blueberries left so I got two in each cup. I think i will try these as larger muffins and try frozen raspberries and peaches too. Love them! Thanks!
Nicole says
Yum! These were great. Totally satisfied my blueberry pancake craving!
Annissa Slusher says
Amazing and unique recipe, and the pics are heart-warming! DELICIOUS!
Erica says
I’ve wanted to make these for nearly a year! I finally did today. I used a muffin top pan and made one batch with blueberries and a second batch with pieces of Jones breakfast sausage. They’re both quite enjoyable. I was pleasantly surprised by the soft texture. When I get a chance, I want to make corn dog muffins by making the batter with half the sweetener and adding hot dog pieces. Thanks, Carolyn!
Emily says
I can’t seem to find how many are in a serving
Carolyn says
It’s in the recipe notes. It serves 6 so 4 pancake bites per serving.
Marlene Ogle says
Can this be used as pancake batter?
Carolyn says
Yes.
Angel says
Can Stevia be used to replace swerve sweetener sorry I’m new to all of this trying out this low carbs
Diane says
The nutrition chart doesn’t say how many of these is one serving. Can you tell me serving size please.
These look yummy!
Thank you!
Carolyn says
It makes 24 and it serves 6 so it’s 4 per serving.
Genia says
So I just made these and they are winderful!!! How do store leftovers and for how long? Can they be frozen? If so best way to reheat.
My husband has grudgingly agreed to go on this low carb lifestyle with me and it’s really hard to find baked goodies that he likes. These were a HUGE hit!!!!
Carolyn says
I am sure they can be frozen. Just thaw in the microwave.
Brooke Oxley says
Could I use confectioners Swerve?
Carolyn says
You bet!
Paula Marie O says
I’ve made these twice now, and each time they came out perfectly. They are the ideal thing for me to take to work (I work 12 hour shifts) and finding something tasty and, I hate to say this, rewarding (!) has been a real challenge, but these fit the bill. If I don’t have something yummy portioned out, carb-y stuff from a vending machine is just ridiculously tempting. I don’t even need to re-heat them.
Courtney says
Could you sub the coconut flour out for flaxseed mill? What alterations would you suggest with doing that swap?
Thanks!
Carolyn says
I honestly do not think that would be a very good swap. This recipe is designed for coconut flour.
Sarah says
Hi! These look so good! I have shared this recipe in my post 12 Best Keto Meal Prep Recipes for #MealPrepMonday on Keeping It Keto. Thanks for much for your sharing your recipes with the rest of us! ♥ Keto On!
xox
Sarah
Carolyn says
Thanks so much for sharing!
Joni says
Perfection once more! Thank you for sharing your wonderful recipes! Two or three of mine tore a little bit when I was popping them out of the pan….so I HAD to eat them 😉
Amanda says
Does it matter if the Swerve is granular or powdered? Thank you
Carolyn says
In this one, you could do either.
MIsty says
These were wonderful! My kids (4 & 7) helped make them and we used a stand mixer instead because our blender recently went out. Super easy and satisfying! We didn’t have frozen blueberries so we used 3 fresh berries per muffin instead. They had fun poking the berries down into each portion. The kids also sprinkled a few mini chocolate chips over a couple to try instead of the blueberries. Both variations were kid approved! We served with sausage and a bit of sugar free syrup for dipping. Thank you so much for the awesome recipe!
Amy says
Hi there, I just started the Ket o diet, and I am missing “bread/muffin type foods” What if I wanted a real miffin, could I use the std 1 2 cupcake tin to make these as muffins??
Carolyn says
Sure…you may need more batter to get one full muffin.
jennifer says
Excellent and extremly easy to make. I added a bit of maple extract and found the were sweet enough to eat like a mini muffin, I didnt even need to add butter! I myself am not low carb, i made these for husband who is on a ketogenic diet and is finally tired of eating bacon and avacodos for brekki! He also enjoyed them. I personally find a lot of keto recipes gross so it is nice to find something we both can eat
Monique says
I made these last night and had them for breakfast this morning and they are simply delightful. I normally have to force myself to eat but not today. Thank you for this recipe!
Carolyn says
So glad to hear it!