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
- 1/4 cup (45.5 g) Swerve Granular
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 cup (60 g) coconut flour
- 1/4 cup (56.75 g) butter, melted
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) cinnamon
- 1/3 to 1/2 cup (78.86 g) water
- 1/2 cup (74 g) 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 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
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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I can’t seem to find how many are in a serving
It’s in the recipe notes. It serves 6 so 4 pancake bites per serving.
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!
Amazing and unique recipe, and the pics are heart-warming! DELICIOUS!
Yum! These were great. Totally satisfied my blueberry pancake craving!
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!
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!
Made these this morning. So delicious and filling. Even my picky husband loved them. Thank you for this yummy recipe.
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.
Any suggestions on timing to make as full size muffins?
25 to 30 minutes would be my guess.
Thanks! Do you just store them in an air tight container? It also looks like people had success freezing as well?
I just stored them in a container for a day. They don’t last long in my house.
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!!!
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.
LOL. You can’t get the blue out once you’ve handled the berries. 😉
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.
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!
These were perfection. Thank you for making my diabetes not suck so bad.
Carolyn,
I just made these exactly as written and they are perfect. I will be making them again!!
Thank you for another great recipe!!
Can I use Stevia instead of Swerve? Are they interchangeable on the amount you put in?
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.
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