I know I am not the only one that is always looking to mix things up for breakfast options for the kiddos. Like many keto parents, I tend to fast through breakfast (though, now that we have our THIRD little boy on the way I do find myself hungry in the morning more often than usual). So… I am always looking for easy to make breakfasts that I can make in bulk for all those days I want the ease of a quick re-heat and serve. These are definitely one of those options. So, create, freeze and enjoy the convenience of these teeny tiny crowd pleasers!
What You Need
8 oz cream cheese (softened)
1/2 cup butter (melted)
Water (as needed)
Makes 36 regular mini pancakes or 72 mini pancakes.
How it’s made!
Preheat the oven to 350!
In a mixer or a blender, (I LOVE our blender and use it for a better mix on these), add all ingredients except the chocolate chips and water. Blend or mix until smooth. You want the batter to be a little bit runny, if it is too thick, add in a little water and mix until smooth. Add in the chocolate chips and mix with a spoon. Pour a small amount of batter (literally only enough to cover the bottom of each spot) into the bottom of well greased muffin tins. For teeny tiny cakes you can always use a mini tin (which is what is pictured here). If you’d like a silicone version of that, click here. In this same batch I made muffin sized pancakes in our silicone muffin tins – those things are foolproof… all you do when it cools is turn them upside down and they fall out! These freeze and re-heat perfect!
Bake for 10 – 15 minutes. Watch them. When they are slightly browned and not squishy in the middle, the are done. The edges should be separating from the side of the pan a little.
Per regular mini-pancake
Carbs: 1g net (2g total, 1g dietary fiber)