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Blueberry Pancake Bites

Ingredients

  • 4 large eggs
  • ¼ cup erythritol
  • Half teaspoon vanilla extract
  • ½ cup coconut flour
  • Half cup butter, melted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Half teaspoon cinnamon
  • 1/3 cup water
  • ½ cup frozen blueberries

Instructions

  1. Preheat your oven to 325F. Grease a mini muffin tin well, as the batter is very sticky.
  2. Use a blender to puree the eggs, sweetener, and vanilla extract.
  3. Add the coconut flour, butter, baking powder, salt, and cinnamon. Blend until smooth, then let the batter sit for a few minutes to thicken. Blend in the additional portion of water, about 1/3 at a time until the batter is thin enough to scoop easily but not thin enough to pour.
  4. Put the batter into the muffin tin. Top with a few blueberries per bite and press the berries down into the batter.
  5. Bake for 25 minutes or until the batter fully cooks. Serve with sugar-free pancake syrup.

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