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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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January 10, 2017

Keto Blueberry Pancake Bites

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

42.4Kshares

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.Mini Low Carb Blueberry Pancakes baked in a muffin tin. Fun Keto Breakfast idea!

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.

Mini Keto Pancake Bites being dipped into sugar free syrup.

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.

Easy coconut flour pancake bites - a fun keto breakfast treat!

 

 

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!

Low Carb Pancake Bites with Blueberries

More Great Keto Pancake Recipes

Keto Almond Flour Pancakes

Keto Pumpkin Pancakes

Pigs in a Pancake Blanket

Cream Cheese Pancakes

Pancake in a Mug

4.89 from 9 votes
Low Carb Pancake Bites with Blueberries
Print
Blueberry Pancake Bites
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Make healthy breakfast fun with these little low carb blueberry pancake dippers. They're easy enough to make on a weekday morning!

Course: Breakfast
Cuisine: Breakfast
Keyword: keto blueberry pancakes, pancake bites
Servings: 24 pancake bites
Calories: 188 kcal
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
  1. 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).
  2. In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
  3. 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.
  4. 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.
  5. 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 Facts
Blueberry Pancake Bites
Amount Per Serving (4 pancake bites)
Calories 188 Calories from Fat 124
% Daily Value*
Fat 13.79g21%
Cholesterol 151mg50%
Carbohydrates 7.5g3%
Fiber 3.74g15%
Protein 5.69g11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Gluten Free, Low Carb, Popular Posts Tagged With: coconut flour, wild blueberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. linda says

    January 10, 2017 at 5:03 am

    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!!! : )

    Reply
  2. Dee Gee says

    January 10, 2017 at 8:44 am

    Can fresh blueberries be used instead? Will the recipe need to be adjusted in any way if so? Thanks! And thanks for the recipe!

    Reply
    • Carolyn says

      January 10, 2017 at 9:48 am

      you shouldn’t have to change anything at all.

      Reply
    • RB says

      July 4, 2019 at 1:41 pm

      I didn’t think they were great. Sorry, they didn’t have much flavor, even with the cinnamon and the 5 blueberries I plopped I’m too before baking.

      Reply
  3. Kate says

    January 10, 2017 at 9:08 am

    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.

    Reply
  4. Eli says

    January 10, 2017 at 9:13 am

    Carolyn my son doesn’t like the taste of coconut flour. Can i use almond flour instead?

    Reply
    • Carolyn says

      January 10, 2017 at 9:49 am

      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.

      Reply
    • Joe says

      April 7, 2020 at 12:54 pm

      What kind of syrup is that?

      Reply
  5. Linda says

    January 10, 2017 at 9:26 am

    I just saved this recipe. I will make it and freeze some so I can get it out when my toddler grandson visits! Thanks!

    Reply
  6. Angela says

    January 10, 2017 at 1:13 pm

    Could you omit the blueberries all together and instead use chocolate chips without sacrificing moisture content?

    Reply
    • Carolyn says

      January 10, 2017 at 2:42 pm

      Sure thing!

      Reply
  7. Robin says

    January 10, 2017 at 1:18 pm

    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!

    Reply
    • Carolyn says

      January 10, 2017 at 2:42 pm

      Thank you!

      Reply
  8. Megan Egan says

    January 10, 2017 at 2:06 pm

    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

    Reply
    • Carolyn says

      January 10, 2017 at 2:43 pm

      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.

      Reply
      • Megan says

        January 10, 2017 at 4:17 pm

        Perfect.. thanks for getting back with me.

        Reply
  9. Dawn says

    January 10, 2017 at 8:43 pm

    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 😉

    Reply
    • Carolyn says

      January 10, 2017 at 10:32 pm

      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.

      Reply
  10. Kathy says

    January 11, 2017 at 12:20 pm

    Made these ,very tasty. Didn’t have sf syrup but felt they were sweet enough as is. Just used a dab of butter.

    Reply
  11. Cynthia says

    January 11, 2017 at 4:18 pm

    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 🙂

    Reply
  12. Grace says

    January 13, 2017 at 5:11 pm

    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!

    Reply
    • Carolyn says

      January 14, 2017 at 8:36 am

      I really can’t say but I think it’s worth a try.

      Reply
  13. crazywoman/Billie says

    January 14, 2017 at 9:30 pm

    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.

    Reply
    • crazywoman/Billie says

      January 14, 2017 at 9:43 pm

      *thinking

      Reply
    • Carolyn says

      January 15, 2017 at 8:05 am

      I think it would be fabulous!

      Reply
      • crazywoman/Billie says

        January 15, 2017 at 10:38 am

        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?

        Reply
        • Carolyn says

          January 15, 2017 at 12:15 pm

          I don’t think they will end up being that much thinner. I’d start at 15 minutes and then keep checking on them.

          Reply
          • crazywoman/Billie says

            January 15, 2017 at 3:30 pm

            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

            January 15, 2017 at 8:07 pm

            You’re welcome!

  14. Rainey says

    January 19, 2017 at 5:42 pm

    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!

    Reply
    • Carolyn says

      January 19, 2017 at 9:50 pm

      I’m sorry they didn’t work out for you. What brand of coconut flour did you use?

      Reply
      • Anne L. in Texas says

        February 3, 2017 at 10:48 am

        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.

        Reply
        • Carolyn says

          February 3, 2017 at 2:29 pm

          True.

          Reply
  15. Bea says

    January 21, 2017 at 5:54 am

    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

    Reply
  16. MK says

    January 23, 2017 at 12:02 pm

    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 🙂

    Reply
    • Carolyn says

      January 23, 2017 at 12:24 pm

      I am so glad to hear that!

      Reply
  17. Angela Decker says

    January 26, 2017 at 5:29 pm

    Can I use Stevia instead of Swerve? Are they interchangeable on the amount you put in?

    Reply
    • Carolyn says

      January 26, 2017 at 7:14 pm

      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.

      Reply
    • Angel says

      February 17, 2018 at 1:50 pm

      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

      Reply
  18. Denise says

    January 29, 2017 at 11:28 am

    Carolyn,

    I just made these exactly as written and they are perfect. I will be making them again!!

    Thank you for another great recipe!!

    Reply
  19. Yazmin says

    January 29, 2017 at 2:19 pm

    These were perfection. Thank you for making my diabetes not suck so bad.

    Reply
  20. Gina says

    January 31, 2017 at 9:52 am

    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!

    Reply
  21. Anne L. in Texas says

    February 7, 2017 at 9:15 am

    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.

    Reply
  22. Connie says

    May 16, 2017 at 2:02 pm

    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.

    Reply
    • Carolyn says

      May 16, 2017 at 2:29 pm

      LOL. You can’t get the blue out once you’ve handled the berries. 😉

      Reply
  23. Rebecca E Hutchins says

    June 1, 2017 at 5:22 pm

    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!!!

    Reply
  24. Whitney says

    June 7, 2017 at 11:55 am

    Any suggestions on timing to make as full size muffins?

    Reply
    • Carolyn says

      June 7, 2017 at 12:06 pm

      25 to 30 minutes would be my guess.

      Reply
      • Whitney says

        June 7, 2017 at 1:10 pm

        Thanks! Do you just store them in an air tight container? It also looks like people had success freezing as well?

        Reply
        • Carolyn says

          June 7, 2017 at 3:05 pm

          I just stored them in a container for a day. They don’t last long in my house.

          Reply
  25. Pam says

    July 3, 2017 at 7:00 pm

    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.

    Reply
  26. Kathryn says

    July 18, 2017 at 10:56 am

    Made these this morning. So delicious and filling. Even my picky husband loved them. Thank you for this yummy recipe.

    Reply
  27. LoriZ says

    November 2, 2017 at 10:27 pm

    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!

    Reply
  28. Lulu says

    November 11, 2017 at 10:10 pm

    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!

    Reply
  29. Nicole says

    December 29, 2017 at 2:58 pm

    Yum! These were great. Totally satisfied my blueberry pancake craving!

    Reply
  30. Annissa Slusher says

    January 5, 2018 at 1:36 am

    Amazing and unique recipe, and the pics are heart-warming! DELICIOUS!

    Reply
  31. Erica says

    January 6, 2018 at 4:56 pm

    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!

    Reply
  32. Emily says

    January 15, 2018 at 7:40 am

    I can’t seem to find how many are in a serving

    Reply
    • Carolyn says

      January 15, 2018 at 9:14 am

      It’s in the recipe notes. It serves 6 so 4 pancake bites per serving.

      Reply
  33. Marlene Ogle says

    February 15, 2018 at 5:24 pm

    Can this be used as pancake batter?

    Reply
    • Carolyn says

      February 16, 2018 at 9:44 am

      Yes.

      Reply
  34. Angel says

    February 17, 2018 at 1:47 pm

    Can Stevia be used to replace swerve sweetener sorry I’m new to all of this trying out this low carbs

    Reply
  35. Diane says

    April 17, 2018 at 5:17 pm

    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!

    Reply
    • Carolyn says

      April 17, 2018 at 8:34 pm

      It makes 24 and it serves 6 so it’s 4 per serving.

      Reply
  36. Genia says

    May 13, 2018 at 5:50 pm

    5 stars
    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!!!!

    Reply
    • Carolyn says

      May 13, 2018 at 6:12 pm

      I am sure they can be frozen. Just thaw in the microwave.

      Reply
  37. Brooke Oxley says

    May 25, 2018 at 8:06 am

    Could I use confectioners Swerve?

    Reply
    • Carolyn says

      May 25, 2018 at 5:21 pm

      You bet!

      Reply
  38. Paula Marie O says

    June 6, 2018 at 12:12 pm

    5 stars
    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.

    Reply
  39. Courtney says

    June 24, 2018 at 2:07 pm

    Could you sub the coconut flour out for flaxseed mill? What alterations would you suggest with doing that swap?

    Thanks!

    Reply
    • Carolyn says

      June 24, 2018 at 5:06 pm

      I honestly do not think that would be a very good swap. This recipe is designed for coconut flour.

      Reply
  40. Sarah says

    June 25, 2018 at 12:14 pm

    5 stars
    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

    Reply
    • Carolyn says

      June 25, 2018 at 7:07 pm

      Thanks so much for sharing!

      Reply
  41. Joni says

    July 28, 2018 at 3:54 pm

    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 😉

    Reply
  42. Amanda says

    July 30, 2018 at 9:12 am

    Does it matter if the Swerve is granular or powdered? Thank you

    Reply
    • Carolyn says

      July 30, 2018 at 2:45 pm

      In this one, you could do either.

      Reply
  43. MIsty says

    August 6, 2018 at 12:15 pm

    5 stars
    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!

    Reply
  44. Amy says

    August 12, 2018 at 3:17 pm

    5 stars
    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??

    Reply
    • Carolyn says

      August 12, 2018 at 5:30 pm

      Sure…you may need more batter to get one full muffin.

      Reply
  45. jennifer says

    November 12, 2018 at 3:50 pm

    4 stars
    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

    Reply
  46. Monique says

    January 17, 2019 at 9:31 am

    5 stars
    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!

    Reply
    • Carolyn says

      January 17, 2019 at 9:55 am

      So glad to hear it!

      Reply
  47. Carolyn says

    February 20, 2019 at 10:09 am

    So good, thank you! Made them as written. Apparently my idea of well-greased and coconut flour’s idea are different but totally worth digging out.

    Reply
  48. Erin says

    March 6, 2019 at 9:58 pm

    Great idea. Quick correction- the description says because you’re using coconut flour it has no nuts. Coconuts are in fact nuts just a quick FYI. I love these pancake bites though

    Reply
    • Carolyn says

      March 7, 2019 at 8:40 am

      https://www.sneezedoctors.com/coconut-fruit-or-nut

      Reply
  49. Lindsay says

    March 7, 2019 at 1:22 pm

    Can you tell me the sugar content in these? As I am to be under 20g a day. Thanks!

    Reply
    • Carolyn says

      March 7, 2019 at 6:45 pm

      1.9g of sugars. All naturally occurring, of course.

      Reply
  50. Carrie L. says

    June 29, 2019 at 9:19 am

    5 stars
    These are delicious! I omitted the blueberries & they are still scrumptious. I added a couple chocolate chips for my little one. She preferred them without syrup, a huge win!!! Maybe I’ll add in a little maple extract next time?! Thank you very much for this recipe, truly a keeper!!!

    Reply
    • Carolyn says

      June 29, 2019 at 9:34 pm

      Glad she liked them! Maple extract is always good!

      Reply
  51. Sherrie says

    July 21, 2019 at 9:33 pm

    Mine are runny, can i add more coconut flour

    Reply
    • Carolyn says

      July 21, 2019 at 10:23 pm

      Absolutely!

      Reply
  52. Aniela Meyer says

    December 30, 2019 at 9:13 am

    5 stars
    These turned out beautifully, had them for breakfast this morning, family was overjoyed.
    I made 12 large ones and the texture was amazing.
    I was a little worried as the batter did not thicken up as much as you said, but I checked them after 20 mins and had to cook them 5 mins longer.
    Thank you for another alternative for a breakfast treat !

    Reply
  53. David says

    July 24, 2020 at 11:35 am

    hi there,
    thank you for the delicious recipe. mine turned out rather fluffy whereas yours look more dense. i also had difficulty removing them from my metal mini muffin pan. the batter was perfect (not too runny and not cement either) and i did double grease the pan. any suggestions about what to do differently next time?
    thanks in advance

    Reply
    • Carolyn says

      July 24, 2020 at 12:53 pm

      It’s probably the non-stickness of your pan so you might try using silicone muffin liners next time.

      Reply
  54. Roberta Worley says

    November 2, 2020 at 7:51 am

    I followed the baking directions from this recipe to finish making your coconut flour pancake since I had leftovers. It worked perfectly except for the fact that I tried using a silicone cupcake pan. Was that a mistake! Even though I greased it to hither and yon, they stuck.

    I was able to still enjoy them. To the remaining mix I added the cinnamon. After pouring the batter into the wells and uncertain of their future, I decided to add frozen blueberries to four; frozen raspberries to another four and make four plain. It ended up being that the raspberry and plain ones were my faves. Go figure!o)

    Reply
  55. Pamela says

    November 28, 2020 at 2:49 pm

    Hi Carolyn,
    First, I added too much swerve and was short on butter to double recipe. I didn’t have blueberries so I added 1/4 C chopped dark chocolate. I used my Dash mini waffle maker instead of mini muffins, I made 12 waffles. They are yummy, I posted a picture above.

    Reply

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