Gluten Free Coconut-Vanilla Blueberry Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

4.7

(7)

Gluten Free Coconut-Vanilla Blueberry Oven Pancake

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Ingredients

4 servings

3 large eggs
¾ cup full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp salt
2 tbsp unsalted butter
1 cup fresh blueberries

For serving

1 tbsp powdered sugar, for dusting (optional)
2 tbsp maple syrup, for drizzling (optional)

Instructions

1
Place a 12-inch oven-safe skillet in the oven and preheat to 425°F (220°C).
2
In a mixing bowl, whisk the eggs until smooth and slightly frothy, about 1 minute. Add the coconut milk, vanilla extract, and maple syrup and whisk to combine. Add the flour and salt and whisk until the batter is smooth with no dry streaks — it will be thin and pourable, similar in consistency to heavy cream.

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