This blueberry oat skillet pancake is oven-baked and a cinch to throw together. It’s also gluten, dairy, and refined sugar free!
Happy Friday, friends! Here’s a delicious breakfast/brunch recipe just in time for the weekend! This skillet pancake is baked in the oven so it saves you time since you don’t have to stand at the stove flipping pancakes! Now you can do more important things, like crawl back into bed for half an hour while it bakes! 😜
I blended in some blueberries, because yum, but any fruit will do—raspberries, blackberries, or peaches would be awesome!
I may or may not have snuck a few extra blueberries in before it went into the oven. Those big pockets of warm blueberries are my fave! It’s kind of like eating a slice of blueberry muffin, but not one of those dry muffins with fake berries from the store, like, a legit homemade muffin that tastes almost like blueberry flavored cake!
Since it’s made with oat flour, it’s very hearty as well! I enjoyed mine as is with some extra fresh blueberries, but you can drizzle a little more maple syrup on top too, if you’d like. It’s soooo delicious! I hope you get to give it a try soon!
- 1 cup gluten-free multi-purpose flour or unbleached all-purpose (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 cup oat flour* (use certified Gluten Free Oat Flour if needed)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1½ cup milk (I used almond milk)
- ¼ cup unsalted butter or coconut oil, melted and cooled (plus more for greasing pan)
- ¼ – ½ cup** maple syrup or honey, plus more for drizzling
- 2 large eggs (can probably use flax eggs, but it may not rise as much. 2 tablespoons ground flaxseed gelled with 6 tablespoons water)
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen blueberries, plus more for serving (I used frozen)
- Preheat oven to 350ºF. Grease a 10-inch oven safe skillet. You could also use a 10" cake pan or another similar sized pan if you don't have a skillet.
- In a large mixing bowl, combine dry ingredients—flour, oat flour, baking powder, and salt. Mix in milk, oil, sweetener, eggs, and vanilla. (Don't worry if batter is a little lumpy. Sometimes the coconut oil solidifies in the cold milk, but it will melt again in the oven.) Stir in blueberries and pour batter into skillet.
- Bake for 35-45 minutes, or until center is set and top is lightly browned. Serve with extra berries and maple syrup, if desired.
**I did ½ cup so it'd be sweet enough to eat by itself. I tried it with syrup and it was too sweet for my taste. If you plan drizzle with syrup, use the lesser amount of sweetener.
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