Delicious and easy pancake bites made in a mini muffin pan. Make them ahead and freeze for a quick and simple low carb breakfast.
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.
WW FREESTYLE POINTS: 2
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.
Amount Per Serving (1 Pancake Bite)
Calories from Fat 18
% Daily Value*
Saturated Fat 1g5%
Vitamin A 60IU1%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: keto breakfast ideas, keto recipes, low carb, muffins, pancake recipes, pancakes