Delicious and easy pancake bites recipe made in a mini muffin pan. Fun to eat, easy to make, and they are HEALTHY. Make them ahead and freeze for a quick and simple low carb breakfast.
Want pancakes for breakfast without all the standing around and flipping? Jot down this Pancake Bites recipe, quick! They are super easy, everyone LOVES them, and are also great for feeding a crowd.
But, whether it’s a busy morning, or you’re just looking for a quick snack, you can’t beat these fabulous “pancakes”! For the past possibly 3 months, I’ve been making these every Sunday. We eat what we eat, and the rest goes in the fridge or freezer.
Did I mention that not only are these pancake bites light and fluffy, they are also Low Carb and Keto?! YAHS, they are! 👏 And, before you say it; I know, they look like muffins, but the Internet people are calling them “bites”, so I’m sticking with it. M’kay? Coo’. 😚
HOW DO YOU MAKE PANCAKE BITES?
Pancake bites are quick to throw together – whip up the batter, pour it in, add your fave toppings, and bake. It will take you 25-ish minutes from start to finish.
To keep this recipe low carb and keto, we’re going to use Almond Flour, butter, Keto approved sweetener such as Swerve, almond milk, and toppings of your choice. I used blueberries and sugar free mini chocolate chips.
- We are going to start with combining almost all of our ingredients into a blender and giving them a whirl until completely incorporated. (Ever since my Healthy Flourless Blender Muffins, I’ve been using a blender to make most of my batters.)
- When finished, we will pour that batter into a mini muffin pan, stud the tops of every muffin with your desired keto/low carb toppings, and bake for about 15 minutes.
- Let cool a bit, pop them out, and serve with a side of Keto Sugar Free Maple Syrup. It’s very good!
Me thinks little round pancake bites are so much more fun than the usual flat cakes.
Not into Keto?! Go over to my Mini Chocolate Chip Muffins – they are excellent!
HOW TO FREEZE PANCAKE BITES
- Place completely cooled pancake bites on a baking sheet and freeze for 2 hours, or until frozen.
- Take them out of the freezer and put them in a ziploc freezer bag. Freeze for up to 2 months.
- When ready to use, remove as many as you want from the freezer bag and reheat in the microwave or in the oven.
You can also refrigerate the pancake bites; store them in airtight containers and keep in the fridge for up to 4 days.
MORE PANCAKE RECIPES
ENJOY!
Pancake Bites
Ingredients
- 2 tablespoons melted butter
- 1/2 cup unsweetened almond milk
- 2 tablespoons sweetener, (Keto approved)
- 1 teaspoon pure vanilla extract
- 1-3/4 cups almond flour
- 1 teaspoon baking soda
- pinch of salt
- 3 eggs
- 1/3 cup fresh blueberries
- 2 tablespoons sugar free mini chocolate chips
Instructions
- Preheat oven to 350F.
- Grease 2 (12-cup) mini muffin pans with cooking spray and set aside. If you have a 24-cup mini muffin pan, use that.
- In a blender combine butter, almond milk, sweetener, vanilla, almond flour, baking soda, and salt; pulse several times until well blended.
- Add eggs and process for 1 minute, or until batter is thoroughly incorporated.
- Pour the batter into previously prepared muffin pan.
- Add toppings to each muffin.
- Bake for 13 to 15 minutes, or until a toothpick inserted in the center of the pancake bites comes out clean.
- Cool for 5 minutes, then invert pancake bites onto a wire rack to cool. If sticking to the pan, run a butter knife along the outer edges of the muffins to loosen them.
- Serve warm or cold.
Notes
- Place completely cooled pancake bites on a baking sheet and freeze for 2 hours, or until frozen.
- Take them out of the freezer and put them in a ziploc freezer bag. Freeze for up to 2 months.
- When ready to use, remove as many as you want from the freezer bag and reheat in the microwave or in the oven.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
