PALEO BLUEBERRY CAST IRON PANCAKE

Paleo Blueberry Cast Iron Pancake image

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!

Provided by Cindy Anschutz Barbieri

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 33m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
8 eggs, room temperature
1 cup unsweetened vanilla-flavored almond milk
½ cup tapioca flour
2 tablespoons coconut flour
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon sea salt
1 cup blueberries
2 tablespoons maple syrup, or to taste

Steps:

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.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 31.7 g, Cholesterol 394.9 mg, Fat 19.4 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 8.6 g, Sodium 403.4 mg, Sugar 14.4 g