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Giant Blueberry Skillet Pancake
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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Pancake
Servings: 3 -4


  • 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
  • teaspoon ground cardamom
  • tiny pinch of fine-grain sea salt
  • 1 cup fresh blueberries, divided
  • pure maple syrup for serving


  • 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.*


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).