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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Cook's Notes:

Coconut oil can be substituted for the unsalted butter if desired.

Either fresh or frozen blueberries can be used.

Nutrition Facts

349 calories; 19.4 g total fat; 395 mg cholesterol; 403 mg sodium. 31.7 g carbohydrates; 13.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2019
trying as written but using AP flour. Probably should have used more but such is life. Read More

Most helpful critical review

Rating: 3 stars
01/16/2017
This is an interesting recipe. The taste is NOT a bad one but the texture is more like scrambled eggs. It does not bare the fluffy texture of a true pancake which is understandable but at the same time the eggs overwhelm this dish. Is there a discrepancy with the coconut or tapioca flour? Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2019
trying as written but using AP flour. Probably should have used more but such is life. Read More
Rating: 3 stars
01/15/2017
This is an interesting recipe. The taste is NOT a bad one but the texture is more like scrambled eggs. It does not bare the fluffy texture of a true pancake which is understandable but at the same time the eggs overwhelm this dish. Is there a discrepancy with the coconut or tapioca flour? Read More
Rating: 5 stars
03/24/2019
trying as written but using AP flour. Probably should have used more but such is life. Read More
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