Delicious Paleo Blueberry Cast Iron Pancake

This Paleo Blueberry Cast Iron Pancake recipe is a delightful twist on a classic breakfast favorite. Made with almond flour and sweetened with pure maple syrup, this pancake is both gluten-free and paleo-friendly. The addition of juicy blueberries gives it a burst of fresh fruity flavor. Cooked in a cast iron skillet, this pancake comes out fluffy on the inside and crispy on the outside. It's a simple yet impressive dish that can be enjoyed for breakfast or brunch.

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/4 cup almond milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 2 tablespoons coconut oil

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, almond milk, maple syrup, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Heat a 10-inch cast iron skillet over medium heat and add the coconut oil.
7. Once the oil is melted and hot, pour the batter into the skillet and spread it evenly. Cook for 2 minutes.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pancake is puffed and golden brown.
9. Remove from the oven and let it cool for a few minutes before slicing.
10. Serve the pancake warm with additional blueberries and a drizzle of maple syrup.

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