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Blueberry Pancake Bites
Make healthy breakfast fun with these little low carb blueberry pancake dippers. They're easy enough to make on a weekday morning!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
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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).
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In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
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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.
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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.
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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.
Recipe Notes
Serves 6. Each serving has 3.76g NET CARBS.
Food energy: 188kcal Total fat: 13.79g Calories from fat: 124 Cholesterol: 151mg Carbohydrate: 7.50g Total dietary fiber: 3.74g Protein: 5.69g Erythritol: 10g
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.