Vegan Blueberry Pancake Skillet
Ingredients
-
1
cup
Bob's Red Mill Paleo Baking Flour
-
¾
tsp
baking soda
-
¼
tsp
sea salt
-
2
units
Bob's Red Mill Vegan Eggs
-
1
cup
dairy-free milk
-
1
tbsp
coconut oil, melted
-
2
tbsp
maple syrup or brown sugar
-
1
tsp
vanilla
-
½
cup
mini chocolate chips
-
½
cup
fresh or frozen wild blueberries
Instructions
- Preheat the oven to 375°F and prepare a large cast-iron skillet.
- In a large bowl, mix the flour, baking soda, and salt, then fold in the chocolate chips.
- Prepare the vegan eggs according to the instructions and mix them with the dairy-free milk, melted coconut oil, maple syrup, and vanilla in a medium bowl.
- Combine the wet ingredients with the dry ingredients until there are no large flour clumps.
- Grease the cast iron skillet and pour the batter into it, topping with wild blueberries.
- Bake for 25 minutes, then let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
1
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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