This Vegan Blueberry Chocolate Pancake Skillet is incredibly easy, looks and tastes impressive, and the whole family will love it!
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
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.
Substitute the blueberries for any other fresh or frozen fruit.
Coconut whip is highly suggested.