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Paleo Blueberry Cast Iron Pancake

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Paleo Blueberry Cast Iron Pancake



Ingredients :

  • 3 tablespoons unsalted butter
  • 8 eggs
  • room temperature
  • 1 cup unsweetened vanilla-flavored almond milk
  • ½ cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • 1 cup blueberries
  • 2 tablespoons maple syrup
  • or to taste
  • Methods :

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts, about 5 minutes.
  • Combine eggs and milk in a bowl; whisk until combined. Whisk in tapioca flour, coconut flour, lemon juice, lemon zest, and sea salt until combined. Fold blueberries into the batter.
  • Remove skillet from oven using a pot holder or kitchen towel. Spread melted butter with a pastry brush to coat skillet evenly; pour in batter.
  • Bake in the preheated oven until middle is firm and top is golden brown, 18 to 20 minutes. Slice and drizzle with maple syrup.
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