Paleo Blueberry Cast Iron Pancake | Popular Recipes

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Paleo Blueberry Cast Iron Pancake

"It's almost the end of the season for us at the lake, and with us moving to Florida, I really want to clean out the refrigerator. I will be using up what I have over the next few weeks, and this morning I found 2 bags of frozen blueberries. I normally use them for my smoothies, and this morning I wanted pancakes. I love pancakes but don't always want to stand over the stove flipping them. This morning, I decided to make one in my cast iron skillet and OMG I was in paleo heaven! I did drizzle local maple syrup, and now I am a happy person ready to start my day. Another one-pot recipe perfected. Enjoy with your favorite toppings and more fruit!"

Ingredients :

  • 3 tablespoons unsalted butter
  • 8 eggs, room temperature
  • 1 cup unsweetened vanilla-flavored almond milk
  • 1/2 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • 1 cup blueberries
  • 2 tablespoons maple syrup, or to taste

Instructions :

Prep : 10M Cook : 4M Ready in : 33M
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts, about 5 minutes.
  • Combine eggs and milk in a bowl; whisk until combined. Whisk in tapioca flour, coconut flour, lemon juice, lemon zest, and sea salt until combined. Fold blueberries into the batter.
  • Remove skillet from oven using a pot holder or kitchen towel. Spread melted butter with a pastry brush to coat skillet evenly; pour in batter.
  • Bake in the preheated oven until middle is firm and top is golden brown, 18 to 20 minutes. Slice and drizzle with maple syrup.

Notes :

  • Coconut oil can be substituted for the unsalted butter if desired.
  • Either fresh or frozen blueberries can be used.

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