These easy keto pancake bites are a fun and healthy breakfast treat. They’re easy to make and have less than 4g net carbs per serving. The whole family loves them!
Time to shake up that breakfast routine with these tasty low carb pancake bites!
If you’re looking for a way to break out of your breakfast rut, these cute little coconut flour keto pancakes are just the ticket. They’re easy to make, they taste delicious, and kids love dipping them into sugar-free syrup.
And they make a great grab-and-go breakfast for busy families.
It’s a fun and unique way to serve keto pancakes, and it sure beats standing by a hot pan, flipping them individually one by one!
Oven Baked Pancakes
Cooking pancakes in the oven is nothing new. Pancake batter bakes well in a number of ways and it streamlines the process considerably.
I love to make keto sheet pan pancakes because I can make a huge batch in less than 30 minutes. And skillet pancakes get that wonderful crusty exterior that tastes so good.
These adorable pancake bites are really just mini keto pancake muffins. And you can’t deny that everyone loves things in miniature. It somehow just makes breakfast more interesting!
Ingredients
Keto pancake bites take basic low carb ingredients that you can find at any grocery store:
- Eggs
- Keto sweetener
- Coconut flour
- Butter
- Vanilla
- Baking powder
- Cinnamon
- Toppings like blueberries or chocolate chip
How to make keto pancake bites
These pancake bites are easy to make, with only 15 minutes of active prep time!
- Whip up the pancake batter: Really you could use any batter here, and even make these from a mix. If you don’t like coconut flour, try using my almond flour pancakes instead.
- Use your blender: Using a blender is quick and easy, and it helps whip air into the pancake batter.
- 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!
- Grease the pan 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 cavity.
- 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 of the tasty bits.
Frequently Asked Questions
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!
Storage information
Store the keto pancake bites in a covered container in the fridge for up to a week. You can also freeze them for up to three months.
Keto Pancake Bites
Ingredients
- 4 large eggs
- ¼ cup Swerve Granular
- ½ teaspoon vanilla extract
- ½ cup coconut flour
- ¼ cup butter melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ to ½ cup water
- ½ cup frozen blueberries
Instructions
- Preheat the 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. Let the batter rest a few minutes to thicken.
- Add ⅓ 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.
Betty says
I made these today and they are wonderful! Great bites without the added carbs from syrup and it’s really not needed as they are perfectly tasteful out of the oven ala carte!
Gail O says
These are perfect on the go. They are quick and easy to prep and I love that I can take a couple and eat them on the way…they do not need any maple syrup or anything else..they are great just as they are! I did not have any difficulties with these sticking at all…but my pan does have a nonstick coating and I used butter as well.
Jenni Minarik says
Don’t think I’ll be making these again. I followed the recipe to a T…buttered and greased my non-stick Pampered Chef pan, and they still stuck horribly! Had to run a knife around the edges just to get them out of the pan…about 1/3 of the pancake was stuck to the bottom. They taste okay and will get eaten, but they ain’t pretty.
Maggie says
These pancake bites are wonderful! I substituted Lilly’s chocolate mint baking chips for the blueberries – Yum! I poured Choc Zero Maple Vanilla Syrup over them. Well, I was in breakfast heaven! Great recipe, Carolyn! Thank you!
titus says
if i could i’d give it thousands of hundreds of stars
Carolyn says
Thanks!
Dee says
Just made these tonight for tomorrow morning. My blueberries were very large and could only fit three per bite. Instead of vanilla I used banana extract and they turned out great. The blueberry/banana combo took them to the next level. These will be a nice change from our usual egg breakfast.
Jann says
Could you use green banana flour instead of coconut flour?
Carolyn says
I have no idea as I don’t use it. Sorry!
Donna Krause (BloominMacrame) says
Ok, so I followed your recipe exactly and well, they came out beautifully. Good pan, used ghee to coat the cups well and baked for the full 25 minutes and rested for a few extra minutes just to make sure. THEN the taste! Yay! I am so excited these tasted as good as they smelled while baking. I started them before my usual Saturday morning Belgium waffles for the family and now I have something to enjoy as well! My blueberries were frozen (I had hand picked them this past summer from a local grower). Yum-O! They were not terribly sweet on their own but with a little syrup PERFECT! You could add more sweetener if you wanted them sweet on their own but that’s your preference I guess. I like to have healthy sweet treats like this to take out to my shop when I’m macraming. Can’t wait to try more of your recipes. Thank you for posting.
Aimee says
These were great…a nice change from regular pancakes. My batter was a little thin so I was able to pour it in a muffin tin with no issues. Definitely a keeper!
Bananagirl says
Would not recommend. All the muffins stuck horribly to the pan and the bits I did taste had no flavor or sweetness. Just a dry pancake bite and a waste of time and ingredients.
Carolyn says
Sorry to hear you didn’t enjoy them but it’s your pan that’s the problem with the sticking. A good pan goes a long way to making any kind of baked good! 🙂
Mini. mums says
I made the batter into waffles. They were kinda dry and hard to swallow. Should I add more water/almond milk?
Carolyn says
These aren’t meant to be made into waffles…
Sheri says
These are very good! Another great recipe Carolyn, thank you so much! These were a great start to 2022! God bless you!
Emily J says
Can I freeze these? How would you suggest if able to freeze?
Carolyn says
Just like any muffin, they are fine in an airtight container.