Blueberry Pancake Bites

Blueberry Pancake Bites
  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Servings: 24


  • ½ cup of frozen blueberries
  • ½ cup of coconut flour
  • 1 tsp. of baking powder
  • ½ tsp. of salt
  • ¼ cup of swerve Sweetener
  • ¼ tsp. of cinnamon
  • ½ tsp. of vanilla extract, unsweetened
  • ¼ cup of butter, grass-fed, unsalted, melted
  • 4 Eggs, pastured
  • 1/3 cup of water

Kitchen Equipment:

  • oven
  • immersion blender
  • silicon mini muffin tray
  • freezer bag


  1. Prepare oven at 350 degrees.
  2. Crack the eggs in a bowl, add vanilla and sweetener, whisk using an immersion blender until blended and then blend in salt, cinnamon, butter, baking powder, and flour until incorporated and smooth batter comes together.
  3. Let the batter rest until thickened and then blend in water until combined.
  4. Take a 25-cups silicone mini-muffin tray, grease the cups with avocado oil, then evenly scoop the prepared batter in them and top with few blueberries, pressing the berries gently into the batter.
  5. Situate the muffin tray into the oven and bake the muffins for 25 minutes or until thoroughly cooked and the top is nicely golden brown.
  6. When done, take out muffins from the tray and cool them on the wire rack.
  7. Place muffins in a large freezer bag or evenly divide them in packets and store them in the refrigerator for four days.
  8. When ready to serve, microwave the muffins for 45 seconds to 1 minute or until thoroughly heated.

Nutrition: Calories: 188 Fat: 13.8g Protein: 5.7g

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