Blueberry Oat Skillet Pancake

By Jennifer

6 Person

50 Minutes

0 Calories

This blueberry oat skillet pancake is oven-baked and a cinch to throw together. It’s also gluten, dairy, and refined sugar-free! Here’s a delicious breakfast/brunch recipe just in time for the weekend! This skillet pancake is baked in the oven so it saves you time since you don’t have to stand at the stove flipping pancakes! Now you can do more important things, like crawl back into bed for half an hour while it bakes!

Ingredients

1 1/2 cups fresh or frozen blueberries, plus more for serving
2 tsp. vanilla extract
2 large eggs (can probably use flax eggs, but it may not rise as much
1/2 cup maple syrup or honey, plus more for drizzling
1/4 cup unsalted butter or coconut oil, melted and cooled (plus more for greasing pan)
1 1/2 cups milk
1/4 tsp. salt
1 tbsp. baking powder
1 cup oat flour
1 cup gluten-free multi-purpose flour or unbleached all-purpose

Method

01

Preheat oven to 350ºF. Grease a 10-inch oven safe skillet. You could also use a 10" cake pan or another similar sized pan if you don't have a skillet.
02

In a large mixing bowl, combine dry ingredients—flour, oat flour, baking powder, and salt. Mix in milk, oil, sweetener, eggs, and vanilla. (Don't worry if the batter is a little lumpy. Sometimes the coconut oil solidifies in the cold milk, but it will melt again in the oven.) Stir in blueberries and pour batter into the skillet.
03

Bake for 35-45 minutes, or until the center is set and the top is lightly browned. Serve with extra berries and maple syrup, if desired.
04

You can make your own oat flour by grinding rolled oats in a coffee blender or food processor. Be sure to measure oat flour after grinding to a flour.
05

I did 1/2 cup so it'd be sweet enough to eat by itself. I tried it with syrup and it was too sweet for my taste. If you plan drizzle with syrup, use the lesser amount of sweetener.

Related Tags

Blueberry Oat Skillet Pancake

4.0

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

1 1/2 cups fresh or frozen blueberries, plus more for serving

2 tsp. vanilla extract

2 large eggs (can probably use flax eggs, but it may not rise as much

1/2 cup maple syrup or honey, plus more for drizzling

1/4 cup unsalted butter or coconut oil, melted and cooled (plus more for greasing pan)

1 1/2 cups milk

1/4 tsp. salt

1 tbsp. baking powder

1 cup oat flour

1 cup gluten-free multi-purpose flour or unbleached all-purpose

03 Method

Step 1

Preheat oven to 350ºF. Grease a 10-inch oven safe skillet. You could also use a 10" cake pan or another similar sized pan if you don't have a skillet.

Step 2

In a large mixing bowl, combine dry ingredients—flour, oat flour, baking powder, and salt. Mix in milk, oil, sweetener, eggs, and vanilla. (Don't worry if the batter is a little lumpy. Sometimes the coconut oil solidifies in the cold milk, but it will melt again in the oven.) Stir in blueberries and pour batter into the skillet.

Step 3

Bake for 35-45 minutes, or until the center is set and the top is lightly browned. Serve with extra berries and maple syrup, if desired.

Step 4

You can make your own oat flour by grinding rolled oats in a coffee blender or food processor. Be sure to measure oat flour after grinding to a flour.

Step 5

I did 1/2 cup so it'd be sweet enough to eat by itself. I tried it with syrup and it was too sweet for my taste. If you plan drizzle with syrup, use the lesser amount of sweetener.

04 Author

Jennifer

36 Recipes

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