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!
Servings 24 pancake bites
Calories 188kcal
Ingredients
- 4 large eggs
- ¼ cup Swerve Sweetener
- 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 Wyman's frozen wild blueberries
Instructions
- 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).
- 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. It will seem very liquidy but let it sit a few minutes and it will thicken up considerably. 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.
Nutrition
Serving: 4pancake bites | Calories: 188kcal | Carbohydrates: 7.5g | Protein: 5.69g | Fat: 13.79g | Cholesterol: 151mg | Fiber: 3.74g