Baked Coconut Flour Berry Skillet Pancake – soft and fluffy pancakes that are healthy grain free, paleo friendly and refined sugar free. Bursting with fresh berries, it’s the perfect healthy breakfast!
I am always on a never ending quest to find the perfect fluffy pancake. This is the base recipe I usually use but over the years, I’ve been trying to come up with a healthier and paleo version that my family will love just as much as our standby recipe.
And after what seemed like a bazillion failed attempts, I finally made a batch that my family could get just as excited about.
This recipe starts off with Hodgson Mill’s Coconut Flour. I am a fan of using coconut flour for a lot of my gluten free baking and it’s nice to know that I can always count on the great quality I’m getting from Hodgson Mill.
All it takes is just a little bit and you can see how soft, fluffy and delicious these pancakes turned out.
We thought it was sweet enough but you can totally add some maple syrup if you’d like.
But I can be so lazy sometimes and rather than flipping another pile of pancakes, I poured the pancake batter into a 6″ cast iron skillet and baked it in the oven to make one giant pancake instead.
Total win! Making it into this Baked Coconut Flour Berry Skillet Pancake was much easier —-> don’t forget to add some coconut oil to the bottom of the pan to avoid sticking. Then once it bakes up, everyone can have fresh pancakes at the same time 🙂
Just cut into wedges and serve plain, with your favorite fruit compote, maple syrup or a sprinkle of powdered sugar.
So simple and delicious – breakfast just doesn’t get any easier!
Yields 1 6-inch skillet pancake or 7-8 regular sized pancakes
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
1/2 cup Hodgson Mill Coconut Flour (measured correctly - scoop and sweep method)
1 teaspoon baking soda
1 teaspoon ground Saigon Cinnamon
2 tablespoons mashed very ripened banana (about 1 small banana)
4 large eggs, room temperature
2 tablespoons pure vanilla extract
7 tablespoons almond milk (plus more as needed)
1-2 tablespoons pure maple syrup (optional)
1/2 cup fresh mixed berries
Optional Toppings
Maple Syrup
More Fresh Mixed Berries
Organic Powdered Sugar
Instructions
- In a large bowl, whisk together the coconut flour, baking soda, salt and cinnamon; set aside.
- In a separate large bowl, mash the ripe banana using your fork and measure out 2 tablespoons. Beat in eggs, one by one until frothy and combined. Add vanilla, maple syrup and milk and beat until combined. Slowly pour wet ingredients into the flour mixture and stir until combined and smooth. Do not over-mix. Batter should be thick but not almond paste like. Batter thickens up more the longer it sits. Add more milk, 1 tablespoon at a time, as needed to thin out the batter.
For one big baked skillet pancake- Preheat oven to 350 degrees. Grease 6" inch cast-iron skillet with coconut oil.
- Pour batter into skillet. Press berries evenly throughout the batter. Bake in preheated oven for 17-22 minutes, or until pancake is cooked through. Remove from oven and allow to cool for 5 minutes in the pan. Drizzle with maple syrup or favorite toppings as desired.
For regular pancakes:- Preheat a griddle or pan over medium low heat. Grease with coconut oil. Once pan is hot, scoop about 3 tablespoons of batter onto preheated griddle. Press a few berries evenly on each pancake. Cook undisturbed until bubbles form around the edges (about 4-5 minutes depending on your stove and the batter). Using a spatula, gently flip pancake and cook for an additional 1-2 minutes. Transfer to plate and repeat with remaining batter. Serve with maple syrup or favorite toppings as desired.
Notes
Feel free to add the optional maple syrup to the batter if you prefer your pancakes sweeter.
DISCLAIMER: This is a sponsored post created in an ongoing compensated ambassadorship with Hodgson Mill. All opinions are 100% my own.
