Let Me Tell You About These Pancake Bites...
You know those lazy Sunday mornings where you’re not quite sure if you want a full breakfast or just snack your way through the day? That’s exactly when I first threw together these low carb pancake bites with berries. My youngest had just declared war on anything with “texture,” so pancakes with hidden berries seemed like a gamble (spoiler: she loved them). Honestly, I was just thrilled to use up the random handfuls of berries in the fridge instead of, you know, watching them turn into science experiments.
Also, the first time I tried baking them, I got distracted by a knock at the door and accidentally left them in a minute too long. They came out with these golden, almost caramelized edges, and now I pretty much aim for that every time. Might be weird but hey, it’s my kitchen, my rules.
Why You’ll Love These (Honestly, I Do!)
I make these when I want something that feels a little fancy but doesn’t require me to stand flipping pancakes for ages. My family goes a bit nuts for them (except my husband who still insists nothing beats a full English—but even he sneaks a couple ‘for research’). They’re bite-sized so it’s easy to eat too many, especially if you walk through the kitchen while they’re cooling. Oh, and they don’t make nearly as much mess as regular pancakes, which is reason alone to add them to your breakfast rotation if you ask me.
I used to get frustrated that the berries would sometimes sink or burst, but actually, after about the third batch, I realized that’s half the charm. Little pockets of jammy fruit? I’ll take it.
What You’ll Need (Substitutions and All)
- 1 cup almond flour (I’ve used hazelnut flour before when I ran out—it’s richer. My aunt swears by Bob’s Red Mill but I just grab whatever’s on sale)
- 2 large eggs
- ¼ cup unsweetened almond milk (or regular milk, oat milk, even coconut milk in a pinch)
- 2 tablespoon melted butter (sometimes I use coconut oil; olive oil if I’m out—doesn’t make a big difference)
- 2 tablespoon sweetener (I go for erythritol or monk fruit but regular sugar works too, just not as low carb)
- ½ teaspoon baking powder (a little extra pinch if you want them fluffier, but don’t overdo it; I did once and got weirdly puffy bites)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt (optional, but I think it brings out the flavor)
- A good handful mixed berries—blueberries, raspberries, or even chopped strawberries (I toss in frozen ones, honestly, just don’t thaw them first or you’ll get soggy bites)
So, How Do You Actually Make Them?
- Preheat your oven to 350°F (about 180°C for my UK mates). Grease a mini muffin tin—if you don’t have one, regular muffin tins work, they just take a bit longer.
- In one bowl, whisk the eggs until they look a bit frothy. Add in melted butter, almond milk, vanilla, and sweetener. I usually spill a little at this point, but who’s watching?
- In a separate bowl, mix up your almond flour, baking powder, and salt. Don’t stress about sifting—just give it a good stir.
- Combine the wet and dry ingredients. Stir until just mixed; the batter will look thicker than regular pancake batter—don’t panic, that’s normal. This is when I sneak a taste (no judgment; there’s no raw flour).
- Spoon the batter into your muffin tin, filling each cup about ⅔ full. Drop a few berries into each one. It’s totally fine if they poke out the top.
- Bake for 13–16 minutes, or until the tops are set and just starting to turn golden at the edges. If you go longer, you get crispier edges (which, honestly, is my favorite bit).
- Let them cool for 5–10 minutes—unless you’re like me and can’t wait. Just don’t burn your tongue like I did last time!
Random Notes I’ve Picked Up
- I tried using silicone muffin cups once, and they’re great for sticking less, but the bites didn’t get those lovely crispy edges.
- If the batter looks too thick, splash in a bit more milk. Too thin? Add a tablespoon more almond flour. This isn’t rocket science.
- Honestly, the berries don’t have to be perfect or even fresh. Once I used up some sad, slightly squishy strawberries and they tasted amazing.
Variations (Some Winners, One Flop)
- I swapped out the vanilla for a squeeze of lemon and added poppy seeds once—came out like mini lemon cakes. So good.
- If you want them chocolatey, toss in a tablespoon of cocoa powder and a few sugar-free choc chips. Kids went bonkers.
- Okay, so I tried adding diced apple and cinnamon. They tasted fine, but the apples didn’t soften enough for my liking. Probably needs a tweak or two.
What If I Don’t Own The Right Tin?
Mini muffin tin is ideal, but honestly, I’ve used a regular muffin tray and just made bigger bites (call them pancake muffins if you like). Or if you only have a sheet pan, drop little mounds spaced apart; they’ll spread a bit but still taste good. No one’s grading you. I even borrowed a silicone ice cube tray from my neighbor once (don’t ask—long story) and it worked in a pinch.
How Do You Store ‘Em? (If You Even Need To)
In a perfect world, these would last a few days in the fridge in an airtight container. But honestly, in my house, they’re gone by the next morning. I’ve heard you can freeze them (wrap tightly or use a freezer bag) for up to a month, but I can’t say we’ve ever had leftovers long enough to test that theory. They microwave back to fluffy in about 20 seconds.
Serving Ideas (a.k.a. How We Actually Eat Them)
I love stacking them up on a plate with a dusting of powdered sweetener and a dollop of Greek yogurt. My eldest dunks them in almond butter (bit odd, but she swears by it). Sometimes I just take a couple with me on the school run—easier than juggling a granola bar and coffee, let me tell you.
The "Please Don’t Skip These Steps" List
- Let the bites cool in the tin for at least 5 minutes—if you try to pop them out too soon, they’ll fall apart. I once tried rushing this step and ended up with a sad pile of pancake crumbs.
- If using frozen berries, don’t thaw them. They stay nice and whole this way. (I learned that the hard way—thawed berries = weird purple batter. It’s not pretty, trust me.)
FAQ (Real Questions From My Kitchen and Beyond)
- Can I make these dairy-free? Yup! Use coconut oil or a dairy-free spread—no one will know the difference.
- Is almond flour really low carb? It is, but if you’re super strict, double check your brand’s nutrition info. I once grabbed a ‘baking blend’ and it had all sorts of extras snuck in. Oops.
- Can I use other fruits? Sure thing. I’ve tried chopped peaches, blackberries, even raspberries. Just watch for too much juice.
- How do I keep them from sticking? Grease your pan well, or use paper liners. Worst case, just run a butter knife around the edges, they usually pop out. I’ve even heard folks swear by this muffin tin guide if you want to splurge on a new pan.
- Where did you learn this recipe? Oh, it’s a Frankenstein’s monster of internet finds, honestly. I started with a Diet Doctor pancake recipe and just kept tweaking it until it worked for my crew.
Well, there you have it. Low Carb Pancake Bites with Berries—shortcut breakfast, lunchbox snack, midnight treat, you name it. And if you accidentally eat too many, just call it research. I do.
Ingredients
- 1 cup almond flour
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tablespoons erythritol or preferred low carb sweetener
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mixed fresh berries (blueberries, raspberries, strawberries), chopped if large
Instructions
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1Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
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2In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
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3In another bowl, beat the eggs, almond milk, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
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5Gently fold in the mixed berries.
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6Spoon the batter evenly into the prepared mini muffin tin and bake for 12-15 minutes, or until golden and a toothpick comes out clean. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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