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!
DISCLAIMER: This is a sponsored post created in an ongoing compensated ambassadorship with Hodgson Mill. All opinions are 100% my own.