Imagine waking up to the irresistible aroma of a warm, fluffy pancake infused with the tropical goodness of coconut and bursting with juicy berries. The Baked Coconut Flour Berry Skillet Pancake is not just a breakfast; it's a delightful experience that will make your taste buds dance with joy! This recipe is a perfect blend of healthy ingredients and mouthwatering flavors, making it an ideal choice for a family brunch or a cozy morning treat. With just a few simple steps, you can whip up this delicious pancake that promises to impress everyone at the table. Ready to elevate your breakfast game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup coconut flour
- 1 cup almond milk
- 4 eggs
- 1/4 cup maple syrup
- 1 cup mixed berries
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats to ensure it gets hot.
- In a large mixing bowl, whisk together the coconut flour, baking powder, and salt until well combined and free of lumps.
- In a separate bowl, beat the eggs thoroughly. Add almond milk and maple syrup, whisking until the wet ingredients are completely integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth batter. Let the batter rest for 3-4 minutes to allow the coconut flour to absorb the liquid.
- Carefully remove the hot skillet from the oven using oven mitts. Lightly grease the skillet with butter or coconut oil to prevent sticking.
- Pour the batter evenly into the hot skillet. Immediately sprinkle the mixed berries across the top of the batter, distributing them evenly.
- Return the skillet to the oven and bake for 18-20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the skillet pancake cool for 5 minutes. The pancake will continue to set during this time.
- Slice directly in the skillet and serve warm. Optional: Drizzle with additional maple syrup or top with extra fresh berries.
Tips
- Preheat the Skillet: Make sure to place your skillet in the oven while it preheats. This step is crucial as it helps create a beautifully golden crust on your pancake.
- Mixing Technique: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense pancake, so a few lumps are perfectly fine.
- Rest the Batter: Allowing the batter to rest for 3-4 minutes gives the coconut flour time to absorb the liquid, resulting in a fluffier texture.
- Berry Selection: Feel free to mix and match your favorite berries! Blueberries, raspberries, and strawberries all work wonderfully and add a burst of flavor.
- Serving Suggestions: For an extra indulgent touch, drizzle your pancake with a bit of warm maple syrup or top it with a dollop of yogurt and a sprinkle of nuts for added texture.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 125mg
