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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes 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
- ⅛ 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).