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!

• Preparation Time: 10 mins
• Cooking Time: 23 mins
• Total Time: 33 mins
• Calories: 349 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 3 tablespoons unsalted butter
• 1 cup blueberries
• 8 eggs, room temperature
• ½ cup tapioca flour
• ½ teaspoon sea salt
• 2 tablespoons maple syrup, or to taste
• 1 cup unsweetened vanilla-flavored almond milk
• 2 tablespoons coconut flour

Recipe Instructions

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.