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

❤️ Why You’ll Love This Vegan Pancake Skillet

• Quick & Easy: Only takes 35 minutes to prepare from start to finish.
• Gluten-Friendly & Vegan: Ideal for those with dietary restrictions, without compromising flavor.
• Gourmet Taste: Restaurant-quality breakfast without the hassle or price tag of eating out.
• Kid-Friendly: They’ll eat these babies up and ask for seconds.

🍲 Ingredients

Bob’s Red Mill Paleo Baking Flour – This unique blend of almond flour, arrowroot starch, coconut flour, and tapioca flour is not only gluten-free and vegan-friendly, but it’s the perfect flour for grain-free recipes like this skillet, providing structure and a tender crumb.

Fresh Blueberries – These antioxidant-rich berries burst with natural sweetness and add beautiful color while providing vitamin C and fiber, creating pockets of fruity goodness throughout the pancake.

👩‍🍳 How to Make A Vegan Pancake Skillet

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.

🪄 Tips and Tricks

• Mixing: Don’t overmix the batter to keep your pancake skillet tender and fluffy.
• Temperature: Make sure your oven is fully preheated for even cooking throughout.
• Pan: A well-seasoned cast-iron pan will give you the best results and prevent sticking.
• Timing: Check for doneness with a toothpick inserted in the center – it should come out clean.

🗒 Substitutions

• Flour: All-purpose flour can be used as a substitute for paleo flour in equal amounts for the non-grain-free version.
• Berries: Frozen blueberries, raspberries, or chopped strawberries work equally well.
• Chocolate: Dark chocolate chips, mini chips, or cacao nibs for different flavor profiles.
• Milk: Any plant-based milk, like oat, soy, or coconut milk, works perfectly.

🗒 Best served with

• Healthy Breakfast Granola Bowl
• My Fav Breakfast Burrito 
• Banana Chocolate Chip Muffins

👝 How to Store Leftovers

Store covered in the refrigerator for up to 3 days and reheat individual slices in the microwave or toaster oven. This vegan pancake skillet is also great for making ahead and reheating the next day.

🤔 Common Questions

Vegan Pancake Skillet

5 from 8 votes

🥞 This Vegan Pancake Skillet with chocolate is incredibly easy and tastes like gourmet brunch! Made with simple pantry ingredients in just 35 minutes!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course 30 minute meals, 10 Ingredients or Less, Breakfast & Bowls

Cuisine Vegan

Servings 1

Ingredients

  

1x2x3x

• 1 1/4 cup Bob’s Red Mill Paleo Baking Flour
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 2 Bob’s Red Mill Vegan Eggs
• 1 cup dairy-free milk
• 1 tbsp. coconut oil melted
• 2 tbsp. maple syrup or brown sugar
• 1 tsp vanilla
• 1/2 cup mini chocolate chips
• 1/2 cup fresh or frozen wild blueberries

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Instructions

 

• 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.

Notes

Substitute the blueberries for any other fresh or frozen fruit.

Coconut whip is highly suggested.

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