Description
The perfect healthier blueberry almond pancake skillet recipe, made with nourishing paleo ingredients! This single-serve breakfast recipe is ready in just 10 minutes, no flipping skills required. Paleo, Grain-free, Gluten-free, Refined-Sugar-Free, Low Carb, Dairy Free.
Ingredients
- 2 tbsp. coconut flour
- 1 tbsp almond flour
- 1 tbsp tapioca flour
- 1/2 tbsp. granulated monk fruit sweetener
- 1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/8 tsp sea salt
- 1 egg
- 1/3 cup unsweetened almond milk
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. pure almond extract
- 2 tbsp. dried wild blueberries
- 2 tbsp. slivered almonds
Instructions
- Preheat the oven to 350F & prepare two 3.5″ mini cast iron skillets by lightly spraying with coconut oil cooking spray. Set aside.
- Mix the coconut flour, almond flour, tapioca flour, monk fruit, baking powder, cinnamon, and sea salt in a small mixing bowl until well combined.
- Add in the egg, almond milk, vanilla, & almond extract to the flour mixture and stir until a smooth pancake batter forms.
- Pour half of the batter into each of the prepared cast iron skillets. Evenly top the unbaked batter with the dried wild blueberries & almonds.
- Bake for about 7 minutes, until a toothpick comes out clean from the center. Top with honey or maple syrup & enjoy!
Notes
Any oven-safe ramekin will work for these baked pancakes if you don’t have small cast iron skillets!
- Category: breakfast, single-serve
- Method: bake
Nutrition
- Serving Size: 1 batch
- Calories: 370
- Sugar: 17
- Fat: 19
- Carbohydrates: 39
- Fiber: 10
- Protein: 12
Keywords: paleo, healthy breakfast, paleo pancakes, low carb, gluten-free, grain-free, refined-sugar-free, paleo recipe, pancake skillet, single-serve recipe, cast iron skillet