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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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.
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! 🙂
I made the batter into waffles. They were kinda dry and hard to swallow. Should I add more water/almond milk?
These aren’t meant to be made into waffles…
These are very good! Another great recipe Carolyn, thank you so much! These were a great start to 2022! God bless you!
Can I freeze these? How would you suggest if able to freeze?
Just like any muffin, they are fine in an airtight container.
Hi. This recipe looks delicious. Have you ever tried these in an Instant pot? If so, could you give me the time to leave them in for on steam, please? Also would substituting coconut oil for the butter work? I stay away from cow products. I appreciate all the time you put into these recipes.
I have not tried them in an instant pot. I am sure coconut oil would be fine.
Absolutely delicious!!! A nice change for breakfast!! Thank you for all your fantastic recipes!!!
These are my kids favorite! So delicious and yummy! I will definitely be making these again!
Looks so good! Can’t wait to try this one with my family.
Love this recipe! These delightful little guilt free bites are so perfect for busy mornings! Grab & go is awesome!
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.
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)
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
It’s probably the non-stickness of your pan so you might try using silicone muffin liners next time.
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 !
Mine are runny, can i add more coconut flour
Absolutely!
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!!!
Glad she liked them! Maple extract is always good!
Can you tell me the sugar content in these? As I am to be under 20g a day. Thanks!
1.9g of sugars. All naturally occurring, of course.