Subscribe and Save 15% on every order
FREE SHIPPING ON ALL DOMESTIC ORDERS $75+

Blueberry Chocolate Pancake Skillet (Vegan)

Print

Who doesn’t love an easy to whip up breakfast that feels like a gourmet brunch you’d get out at a restaurant? This Blueberry Chocolate Pancake Skillet is exactly that. Despite breakfast being such an important meal, we often are on-the-go and either skip it or make something super disappointing (and not filling or healthy) like a piece of toast. Now this recipe isn’t necessarily healthy. It does have chocolate in the name after all! However, it is so satisfying and great for a weekend breakfast treat, or for a fun breakfast to make for your family.

Why you’ll love these Blueberry Chocolate Pancakes:

  • It’s quick & easy – only taking 35 minutes to prepare
  • It’s gluten-friendly & vegan
  • Gourmet taste without the hassle (or price tag of eating out)
  • Kid-friendly – they’ll eat these babies up
  • Made with ingredients we all have in our cupboards
  • Great to make-ahead and heat up the next day
  • No mess or fuss like your traditional pancakes

This pancake skillet is so easy to make. What I love is that you can mix up the ingredients in your bowls (one for dry ingredients, one for wet, then mix together), and instead of having to stand over your stove making pancakes for a group or your family, you can just toss it into your cast iron pan and throw it into the oven. When it’s done, you can enjoy it just like a pizza. It’s easy, it looks impressive, and it tastes damn good.

If you are a traditional pancake or waffle lover or don’t have a cast-iron pan, you can use this batter to make whatever you wish.

Further Food Nutritionist Commentary:

Packed with antioxidants and phytoflavinoids, blueberries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.

By Anna Lee

Blueberry Chocolate Pancake Skillet (Vegan)

  • Prep Time:10 Minutes
  • Cook Time:25 Minutes
  • Servings: 4

Ingredients

1 1/4 cup Bob’s Red Mill Paleo Baking Flour

3/4 teaspoon baking soda

1/4 teaspoon sea salt

2 Bob’s Red Mill Vegan Eggs

1 cup dairy-free milk

1 tablespoon coconut oil, melted

2 tablespoon maple syrup or brown sugar

1 teaspoon vanilla

1/2 cup mini dairy-free chocolate chips

1/2 cup fresh or frozen wild blueberries

Instructions

  1. Preheat oven to 375F and set a large cast-iron skillet aside.
  2. To a large bowl, combine the flour, baking soda and salt.  Stir with a whisk till well combined. Fold in the chocolate chips and set aside.
  3. Prepare vegan eggs as instructed and transfer to a medium-sized bowl. To the bowl, add the dairy-free milk, coconut milk, maple syrup or vanilla. Whisk till well combined.
  4. Add the wet ingredients to the dry ingredients and stir till there are no large flour clumps.
  5. Lightly butter or grease the cast iron skillet.  Transfer the batter to the skillet and top with the wild blueberries.
  6. Bake for 25 minutes.  Let cool for 5 minutes before topping with maple syrup and banana.
Preheat oven to 375F and set a large cast-iron skillet aside. To a large bowl, combine the flour, baking soda and salt.  Stir with a whisk till well combined. Fold in the chocolate chips and set aside. Prepare vegan eggs as instructed and transfer to a medium-sized bowl. To the bowl, add the dairy-free milk, coconut milk, maple syrup or vanilla. Whisk till well combined. Add the wet ingredients to the dry ingredients and stir till there are no large flour clumps. Lightly butter or grease the cast iron skillet.  Transfer the batter to the skillet and top with the wild blueberries. Bake for 25 minutes.  Let cool for 5 minutes before topping with maple syrup and banana.

Nutrition Information

Per Serving: Calories: 450; Total Fat: 16 g; Saturated Fat: 8 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 11 mg; Sodium: 1315 mg; Potassium: 38 mg; Carbohydrate: 55 g; Fiber: 2 g; Sugar: 29 g; Protein: 17 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 243%; Iron: 9%; Calcium: 21%

Make the perfect matcha latte with every scoop. Learn more about Superfood Matcha here!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend