Almond Pancake Bites
Discover a delightful twist on a breakfast favorite with these Upgraded Almond Pancake Bites! Perfectly portioned, low-carb, and diabetic-friendly, these mini delights are made with almond flour for a fluffy texture and a satisfying bite. Topped with fresh blueberries and a hint of cinnamon, they're ideal for a quick breakfast, a healthy snack, or an easy make-ahead treat.
Equipment
- 32-cavity mini muffin pan (or equivalent combination)
- High-powered blender
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Dry Components:
- 2 ⅓ cups approx. 261g fine almond flour
- 2 tablespoons + 2 teaspoons granulated keto-approved sweetener e.g., erythritol or monk fruit blend
- 1 ⅓ teaspoons baking soda
- ½ teaspoon ground cinnamon
- Generous pinch approx. ¼ tsp fine sea salt
Wet Components:
- 4 large eggs
- ⅔ cup approx. 160ml unsweetened almond milk
- 2 tablespoons + 2 teaspoons approx. 37g unsalted butter, melted
- 1 ⅓ teaspoons pure vanilla extract
Fruit Topping:
- Scant ½ cup approx. 75g fresh blueberries
Instructions
- Pre-Oven Preparations: Adjust your oven rack to the middle position and preheat to 340°F (170°C). Lightly grease your mini muffin pan(s) with cooking spray or a thin layer of butter.
- Combine Ingredients in Blender: To your blender carafe, add the dry components: almond flour, sweetener, baking soda, ground cinnamon, and salt. Follow with the wet components: eggs, almond milk, melted butter, and vanilla extract.
- Blend the Batter: Secure the lid and pulse the blender a few times to initiate mixing. Then, blend continuously for about 45 seconds to 1 minute, or until the batter is completely smooth and well-aerated. Scrape down the sides if necessary to ensure all ingredients are incorporated.
- Portion into Pan: Carefully pour or spoon the prepared batter evenly into the cups of your greased mini muffin pan, filling each cup about two-thirds to three-quarters full.
- Add Topping: Gently press a few fresh blueberries onto the top of the batter in each muffin cup.
- Bake to Perfection: Transfer the pan(s) to the preheated oven. Bake for 15 to 18 minutes. The almond pancake bites are ready when they are lightly golden and a wooden skewer or toothpick inserted into the center of a few bites comes out clean.
- Cooling Process: Once baked, remove the pan(s) from the oven and let the almond pancake bites cool in the pan for at least 5 minutes. This helps them firm up and makes removal easier.
- Release and Serve: Carefully run a thin spatula or butter knife around the edges of each bite if they seem to be sticking, then gently invert them onto a wire rack to cool further. Serve warm or at room temperature.
Notes
- Refrigeration: Store completely cooled almond pancake bites in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, arrange cooled bites on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Transfer the frozen bites to a zip-top freezer bag or freezer-safe container. They can be frozen for up to 3 months.
- Reheating: Reheat refrigerated or frozen bites in the microwave for a few seconds (10-20 seconds from chilled, 20-40 seconds from frozen, depending on microwave power) or in a preheated oven at 300°F (150°C) for 5-8 minutes, or until warmed through.
- Yield: 32 bites
- Calories: Approx. 67 kcal
- Protein: Approx. 2.6 g
- Fat: Approx. 5.7 g
- Saturated Fat: Approx. 1.1 g
- Total Carbohydrates: Approx. 3.2 g
- Fiber: Approx. 1.1 g
- Sugars: Approx. 0.6 g (primarily from blueberries and almond flour; excludes
- sugar alcohols from sweetener)
- Net Carbohydrates: Approx. 1.1 g (Total Carbs - Fiber - Sugar Alcohols)
- Sodium: Approx. 73 mg
- Cholesterol: Approx. 26 mg