Breads, Breakfast, Chocolate, Dairy-Free, Gluten-Free, Main Course, Muffins, Paleo, Pancakes

Mini Paleo Pancake Bites -GF, DF

You guys… we made it to Friday!!! FINALLY! I have no idea why, but this week felt like the longest week EVER. I probably say that at least once a month, though, if I am being honest.  So what makes these weeks seem so much longer than the others? Amount of work? Slow week or busy week? I really don’t seem to find any connection… other than I am more tired than usual. The kind of tired that coffee doesn’t seem to touch. Anyone relate?

Either way, it goes without saying that I am really, really, REALLY excited that the weekend has arrived. I’ve told you before one of my favorite things about weekends is warm, sometimes slightly indulgent, always delicious breakfasts… and I am here on Friday night to help you have achieve morning awesomeness with these Mini Paleo Pancake Bites. Your whole family will undoubtedly thank you for these fresh-from-the-oven, bite-sized morsels of maple and chocolate goodness speckled with cinnamon.

Once again, ease and simplicity significantly increase the appeal here. Everything but the mini chocolate chips are thrown in the food processor or blender, mixed until smooth, poured into the prepped mini muffin pan, topped with chocolate chips, and baked. Start to finish we are talking less than 30 minutes, so while these little guys cook you can drink your coffee, make some bacon and eggs, and have a scrumptious weekend breakfast on the table. Win-win.

Mini Paleo Pancake Bites

  • Servings: 24-30 pancake bites
  • Difficulty: Easy
  • Print

Mini Paleo Pancake Bites

2 tbsp coconut oil, melted and cooled slightly

3/4 C unsweetened almond milk

1/4 C pure maple syrup

4 eggs

2 tsp vanilla

1 3/4 C almond flour

3 tbsp coconut flour

1 tsp baking soda

1/2 tsp pink Himalayan sea salt

1/2 tsp cinnamon

1/2 C mini DF chocolate chips

  • Preheat oven to 350 degrees F. Spray a mini muffin pan generously with nonstick coconut oil spray or line with mini muffin wrappers. Set aside.
  • Add all ingredients except for mini chocolate chips to a large blender or food processor. Process until mostly smooth.
  • Using a small cookie scoop, fill mini muffin wells 2/3 full with batter. Top with mini chocolate chips, to taste.
  • Bake for 13-15 minutes until ever-so-lightly browned and a toothpick inserted in the center comes out mostly clean.
  • Remove from oven and let cool for at least 5 minutes before diving in. Serve with maple syrup, for dipping or drizzling. Win breakfast. 🙂


With that, I am already excited for breakfast tomorrow. I don’t know if I will make these again tomorrow or not, but either way it is Saturday and there is coffee and couch snuggles on my own schedule, no one else’s. What are you making this weekend? Are you looking forward to the time change or dreading it? I LOVE the end result but despise the adjustment period. I am pretty sure Arizona has it right… let Mother Nature just do her work and we stay outta the daylight hours…

Find me on Facebook or follow me on Instagram and tell me- Daylight Savings, yay or nay?

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