Keto Pancake Bites! Make healthy breakfast fun with these little low carb blueberry pancake dippers. They’re easy enough to make on a weekday morning and kids adore them. Made with coconut flour so they’re nut free too.
Time to shake up that breakfast routine with these fun little low carb pancake bites!
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 to Make Keto Pancake Bites
Keto Pancake Batter: You could probably use your favorite low carb pancake batter here, but I think this works best with my Coconut Flour Pancakes. It’s sturdy enough and bakes up nicely in little mini muffin pans.
Use your blender: Whipping the low carb pancake batter in your blender helps make it more homogenous. It’s also easier. But you can use a bowl and a spatula too, if you don’t think your blender is up to the challenge.
Give the batter a rest: Coconut flour thickens up considerably as it sits, and in this case, you want it to do so. It will be very watery at first but give it a few minutes and it will be quite thick. Then add just as much water as you need to make it scoop-able but pourable.
Use a mini muffin pan. It’s the perfect tool to make mini pancake bites! Much easier than standing over a hot skillet, pouring in one little pancake at a time and flipping them individually. But you could also
Grease well! You want to use bare pans instead of any little cupcake or muffin liners, so that the pancake bites brown properly. So make sure you grease that pan well and work it into the very corners of each well. I like to double grease, meaning I work butter into the pan first, and then spray with coconut oil spray.
Add your toppings: If you’re going to add berries or chocolate chips, I recommend waiting until the batter is in the muffin tin. This makes it easier to make sure each pancake bite gets a few tasty treats and inclusions, and it’s less messy than trying to add it to the blender.
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 mini keto pancake goodness coming through. Definitely a great way to shake yourself out of a breakfast rut!
Wondering what healthy low carb syrup you can use to dip your pancake bites? I recommend the Allulose syrup from All-u-lose. It actually tastes like real maple syrup!
More Great Keto Pancake Recipes
Blueberry Pancake Bites
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
- 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).
- In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
- 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.
- 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.
- 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.
Nutrition
