Do you feel like having pancakes for breakfast, but you don’t really want to stand over the stove, watch the batter start to bubble, and figure out the perfect time to flip it? Time to pull out your cast iron pan, whip up all the ingredients, stick it in the oven and voila! Your Oven Baked Skillet Pancake is ready to be served.
The cast iron skillet is one of my favorite gadgets in the kitchen. Mainly because of its versatility. I use it to cook dinners, bake cookie skillets, and from now on I am going to make oven baked skillet pancakes. The recipe starts with a gluten free flour mix, my homemade cashew milk, egg and a splash of maple syrup. The key to a delicious oven baked pancake is letting your skillet heat up in the oven. Don’t forget to swirl the skillet with a coconut oil to prevent the pancake from sticking and turn it into a slightly crispy, golden brown perfection.
You can choose any topping you like. Top it with lots of berries like I did, make it plain, or top it off after baking. Whichever you prefer! I bet you were wondering how there can be no sugar, if the pancake is covered with powdered sugar? Well, that’s my all time favorite xylitol derived from a birch tree. I have been using xylitol for a while now, and it’s honestly the best sugar substitute in my opinion. Low in glycemic index, calorie free, and what’s most important, this one is non-GMO.
I hope you will enjoy this delicious recipe and try it out yourself! Don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!
Ingredients
- 2 tbsp of coconut oil, divided (1 tbsp not melted)
- 1/2 cup GF Bob's red Mill baking flour
- 1 large egg, room temperature
- 1/4 cup + 1 tbsp no strain homemade cashew milk or milk of choice
- 2 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/4 tsp pure vanilla extract
- Raspberries, blueberries
- Powdered birch xylitol
Instructions
- Preheat oven to 400 degrees F.
- Place your cast iron skillet in the oven.
- In a bowl, whisk one tbsp of coconut oil, egg, milk, maple syrup, vanilla and vinegar.
- Add flour and baking soda.
- Removed skillet from the oven and add remaining one tbsp coconut oil, swirling to coat the pan.
- Top with berries and bake for around 20-25 minutes or until cooked through.
- In a meantime make powdered xyltiol. Place desired amount of xyltiol in a blender and blend until turned into a powder.
- Once pancake is done, let it cool for at least 5 minutes and sprinkle with powdered xylitol. Slice and serve.
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