Pumpkin Blueberry Pancake Skillet (Paleo)
Snow days call for PANCAKE SKILLETS!
Inroduction
About this Recipe
By: Caitlin Greene
I went for a run outside this morning before the snow got too crazy and came home to get a little creative in the kitchen…soooo I made this pumpkin blueberry pancake skillet and it was BOMB! I highly recommend, just saying. And I topped it with ice-cream…well because, ice cream duh! Hope everyone is cozy today!
I topped my first one with dairy free oatmeal cookie ice cream, cashew butter, granola and powdered monkfruit.
Pumpkin Blueberry Pancake Skillet (Paleo)
Ingredients
- 1/4 cup @ottos_cassava_flour
- 2 tablespoons coconut flour
- 1 scoop @sunwarriortribe vanilla plant protein
- 1/4 cup pumpkin purée
- 1/2 tsp @terrasoul vanilla powder
- 1 tsp pumpkin spice
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 egg
- 2 whites
- 6 tablespoons almond milk
- Blueberries
Instructions
- Preheat oven to 400.
- Mix together dry ingredients then add in almond milk then eggs.
- Mix well.
- Coat skillet with coconut oil and pour in batter.
- Add blueberries or top.
- Bake for 25-30 minutes.
