Vegan Blueberry Pancake Skillet with Chocolate
User Reviews
5
Vegan Blueberry Pancake Skillet with Chocolate
Description
The Vegan Blueberry Pancake Skillet with Chocolate uses paleo baking flour mixed with baking soda, salt, and vegan egg replacer to form a batter enriched by dairy-free milk, melted coconut oil, maple syrup, and vanilla. Folding mini chocolate chips and fresh or frozen wild blueberries into the batter adds sweetness and flavor contrasts.
The batter is transferred to a greased cast-iron skillet and baked at 375°F for 25 minutes, creating a golden, tender pancake base with evenly distributed chocolate melty spots and juicy blueberries throughout. The texture is moist and soft with a balance of sweetness from the maple syrup and vanilla.
After resting for a few minutes, the skillet can be served with extra maple syrup and fresh fruit. This preparation works as a vegan-friendly, gluten-conscious meal or treat that highlights the combination of chocolate and blueberries in a single baked pancake presentation.
Feel free to substitute blueberries with other fresh or frozen fruits for variety.Serving with coconut whipped cream complements the flavor and adds creaminess.
Ingredients
- 1 1/4 cup Paleo baking flour Bob's Red Mill brand
- 3/4 tsp baking soda
- 1/4 tsp salt sea salt
- 2 vegan egg replacement Bob's Red Mill brand
- 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 wild blueberries fresh or frozen
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 wild blueberries with other fresh or frozen fruits as desired.
- Serving this skillet with coconut whipped cream enhances its richness and complements the fruit and chocolate flavors.
User Reviews
Overall Rating
5
You'll Also Love
