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.
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!
Yazmin says
These were perfection. Thank you for making my diabetes not suck so bad.
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!!
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
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!
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
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.
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!
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.
Mary ward says
Mine turned out really dry. Very disappointed
Carolyn says
Then you over-baked them.
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 🙂
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.
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.
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.
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!
Angela says
Could you omit the blueberries all together and instead use chocolate chips without sacrificing moisture content?
Carolyn says
Sure thing!
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!
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.
Joe says
What kind of syrup is that?
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.
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.
RB says
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.
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!!! : )