Giant Blueberry Skillet Pancake | Vegan & Gluten-Free
A blueberry-packed and giant pancake is baked to perfection in the oven and drenched in pure maple syrup. Breakfast perfection.
Servings: 3 -4
Ingredients
- 1 ¼ cups gluten-free oat flour*
- 1 ½ cups lite coconut milk
- ¼ cup mashed ripe banana (about ½ a large banana)
- 1 tablespoon pure maple syrup
- 2 teaspoons baking powder
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- tiny pinch of fine-grain sea salt
- 1 cup fresh blueberries, divided
- pure maple syrup for serving
Instructions
- Preheat oven to 425F.
- Grease a 12-inch cast iron skillet with a bit of coconut oil.
- Add the oat flour, coconut milk, mashed banana, pure maple syrup, baking powder, vanilla, cinnamon, cardamom, and sea salt to a large mixing bowl. Whisk together until all ingredients are incorporated. Add in ½ cup of the fresh blueberries and gently fold into the batter.
- Pour the batter into the skillet and carefully drop the other ½ cup of fresh blueberries on top of the batter.
- Bake the pancake for 25-30 minutes or until the edges are golden brown and the pancake has set. Remove from oven and let cool slightly before slicing.
- Slice and serve with pure maple syrup.
- Refrigerate leftovers.*
Notes
I like to make this pancake on Sunday and save the leftovers for breakfast during the weekdays. It's delicious straight out of the refrigerator drizzled with maple syrup.
*Do not substitute the oat flour (especially not with coconut flour).