Berry Protein Pancake Bites made easy by baking protein pancake batter in the oven with fresh blueberries, raspberries and strawberries. Dust with powdered sugar or drizzle with syrup for a delicious, satisfying breakfast.

Berry Protein Pancake Bites are the perfect breakfast for busy weekday mornings. Sponsored by Krusteaz and made with Krusteaz Buttermilk Protein Pancake mix, these tasty bites come together easily and everyone loves this sweet, poppable breakfast.

Pancakes are pretty easy to make, but there are a couple things you can do to make them even better. First, do not over mix! Pancake batter should be whisked just to combine the ingredients. There’s no need to use an electric mixer of any sort, you can mix pancakes just fine by hand.

Second, after your pancake batter is mixed, let it sit for 5-10 minutes. This helps activate the leavening ingredients and helps yield fluffy pancakes! For this recipe, you can pour the batter in the pan, then let it sit before baking them pancakes.

Do you get into a breakfast rut? You wake up, wander to the kitchen, grab a cup of coffee and think…same old same old. You could have eggs…again. Or you could have a low carb muffin…again. Maybe you have some low carb bread on hand for toast…again. Whatever your breakfast routine, you’re sick of it and you want something different. Yep, this happens in my house too, with relative frequency. Three hungry children don’t help. They wander down, bleary-eyed, and look at me expectantly. What’s for breakfast, Mum? And sometimes, I just look back at them blankly because we’re all sick of the usual breakfasts and I don’t know what to do.

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I always want my kids to eat a healthy, filling low carb breakfast. But sometimes I also hit on something that’s really fun to make and to eat. And then, instead of the bleary-eyed sigh my kids give me in the morning, I get bright eyed delight. There is something about little bite-sized blueberry pancakes that you can dip into your own little bowl of syrup that just makes breakfast fun again.

  • 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
  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 (I used Lakanto).


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