Paleo Blueberry Cast Iron Pancake Recipe

Recipesfull introduces to you: Popular Recipes. (Paleo Blueberry Cast Iron Pancake Recipe). 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!

Brief

Prep 10 mins

Cook: 23 mins

Total: 33 mins

Servings: 4

Yield: 4 servings

Paleo Blueberry Cast Iron Pancake Recipe

Ingredients

3 tablespoons unsalted butter

8 eggs

room temperature

1 cup unsweetened vanilla-flavored almond milk

½ cup tapioca flour

2 tablespoons coconut flour

1 teaspoon lemon juice

1 teaspoon lemon zest

½ teaspoon sea salt

1 cup blueberries

2 tablespoons maple syrup

or to taste

Breakfast and Brunch

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts about 5 minutes.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until middle is firm and top is golden brown 18 to 20 minutes. Slice and drizzle with maple syrup.

Nutritional Information

Paleo Blueberry Cast Iron Pancake Recipe

Servings Per Recipe:4

Calories: 349.1

% Daily Value *

Protein: 13.3g 27%

Carbohydrates: 31.7g 10%

Dietary Fiber: 1.2g 5%

Sugars: 14.4g

Fat: 19.4g 30%

Saturated Fat: 8.6g 43%

Cholesterol: 394.9mg 132%

Vitamin A Iu: 907.4IU 18%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.2mg 10%

Vitamin C: 4.8mg 8%

Folate: 49.7mcg 12%

Calcium: 121mg 12%

Iron: 4.9mg 27%

Magnesium: 24.2mg 9%

Potassium: 240.8mg 7%

Sodium: 403.4mg 16%

Thiamin: 0.1mg 8%

Calories From Fat: 174.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.