Blueberry Pancake Bites

Hearing my daughter say that is music to my ears!

Being a mom of picky five year olds anytime they like something is a big WIN in my book. And when they ask me to make something everyday you bet I will.

There is really no secret to these Blueberry Pancakes Bites except the fact they are really good and my kids love them. It’s actually my regular go-to pancake recipe that I have used for YEARS. I seriously make this recipe a least twice a week for my pancake loving kids. No joke. After being inspired on my beloved Pinterest I decided to put my pancake recipe to the test and make them into these cute little bites. Boy am I glad I did. Not only have they become a hit they are so easy and freezer friendly too.

Today I’d like to welcome Felesha from the Say Grace blog for sharing with us. She has a special breakfast treat to share. And I’m so excited. Let’s get right into it! Like a face plant with these lemon bluebery pancake bites.

When Melanie invited me to do a guest post, I was overjoyed at the opportunity to share my yummy Lemon Blueberry Pancake Poppers. This recipe is such a family favorite and we just can’t get enough of ‘em. Lemons and blueberries make the perfect team and when they’re packed in a cute little pancake popper AND then drenched in a cream cheese icing, they become completely irresistible. I was able to share this delicious treat with mom, dad and of course, the wonderful hubby! Let me tell you…they certainly couldn’t stop talking about them just like my Sweet Potato Pecan Pancakes with Praline Butter!

My kids love those little bags of mini muffins I get from time to time at the grocery store. They are perfect for on the go. So when I got inspired with this recipe I knew my kids wouldn’t be able to resist them. The only thing I modified in this recipe that I don’t typically use in my pancakes is the lemon zest which is completely optional but I love that little bit of citrus flavor along with the burst of the fresh blueberries.

If you’re are not in the mood for blueberries or don’t have any on hand then you can certainly omit them or even substitute for some chopped strawberries, chocolate chips or just leave them plain.

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

1. 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).
2. In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
3. 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.
4. 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.
5. 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

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