Vegan Blueberry Pancake Skillet with Chocolate
User Reviews
5.0
24 reviews
Excellent
Vegan Blueberry Pancake Skillet with Chocolate
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This Vegan Blueberry Pancake Skillet with chocolate is incredibly easy, looks and tastes impressive, and the whole family will love it!
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Ingredients
- 1 1/4 cup Bob's Red Mill Paleo Baking Flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 2 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
- 1/2 cup mini chocolate chips
- 1/2 cup fresh or frozen wild blueberries
Instructions
- Preheat oven to 375F and set a large cast-iron skillet aside.
- To a large bowl, combine the flour, baking soda and salt. Stir with a whisk till well combined. Fold in the chocolate chips and set aside.
- Prepare vegan eggs as instructed and transfer to a medium-sized bowl. To the bowl, add the dairy-free milk, coconut milk, maple syrup or vanilla. Whisk till well combined.
- Add the wet ingredients to the dry ingredients and stir till there are no large flour clumps.
- Lightly butter or grease the cast iron skillet. Transfer the batter to the skillet and top with the wild blueberries.
- Bake for 25 minutes. Let cool for 5 minutes before topping with maple syrup and banana.
Notes
- Substitute the blueberries for any other fresh or frozen fruit.
- Coconut whip is highly suggested.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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