Paleo Blueberry Cast Iron Pancake Recipe

Paleo Blueberry Cast Iron Pancake Recipe

  • 3 tablespoons unsalted butter
  • 8 eggs, room temperature
  • 1 cup unsweetened vanilla-flavored almond milk
  • 1/2 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • 1 cup blueberries
  • 2 tablespoons maple syrup, or to taste
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts, about 5 minutes.
  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.
  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.
  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.
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