Paleo Blueberry Cast Iron Pancake Recipes
OVEN-BAKED BLUEBERRY PANCAKE
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.
PALEO BLUEBERRY CAST IRON PANCAKE
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!
Provided by Cindy Anschutz Barbieri
Categories Whole Grain Pancakes
Time 33m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 31.7 g, Cholesterol 394.9 mg, Fat 19.4 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 8.6 g, Sodium 403.4 mg, Sugar 14.4 g
PALEO BLUEBERRY CAST IRON PANCAKE
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!
Provided by Cindy Anschutz Barbieri
Categories Whole Grain Pancakes
Time 33m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 31.7 g, Cholesterol 394.9 mg, Fat 19.4 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 8.6 g, Sodium 403.4 mg, Sugar 14.4 g
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