Skillet Pancake
This pancake is so versatile. The original recipe I found in a magazine a few years ago called for apple slices on top, but you can make it plain or with chocolate chips sprinkled on top. Sprinkle blueberries on top and you have a blueberry pancake. Plopping strawberry jelly on it reminds me of jelly donuts. Also, because it bakes in the oven, there is no need to stand at the stove flipping pancakes!
Equipment
- Cast Iron Skillet Ours is 10 inches across.
Ingredients
Dry Ingredients
- ¾ cup almond flour
- 2 TBSP arrowroot starch or tapioca starch
- ¼ tsp baking powder
Wet Ingredients
- 4 large eggs
- ¾ cup coconut milk I have also used plain or vanilla whole milk yogurt mixed with some heavy whipping cream.
- 1 tsp. vanilla
Oil
- 2 Tbsp coconut oil
Instructions
Prep
- Preheat oven to 450℉.
- Place skillet in the oven to preheat OR place skillet on medium-high on stove the stoveve top burner.
Pancake Batter
- Mix wet ingredients in stand mixer or by hand with a whisk.
- Mix dry Ingredients in separate bowl. Whisk together.
- Add dry to the wet ingredients and mix thoroughly.
Finishing
- Remove pan from oven. Add 2 generous tablespoons of coconut oil. Melt and swirl to coat the pan.
- Pour the batter into the pan. Sprinkle with desired toppings.
- Bake for about 15 minutes, a few minutes less if you like a softer pancake and a few minutes more if you want a firmer pancake.
- Remove from oven. It will deflate slightly. Cut and serve.
Notes
Topping Options: cinnamon sugar, apple slices, fresh blueberries, strawberry jam, chocolate chips, coconut, or granola. The options seem endless!
Tried this recipe?Let us know how it was!