Picture a skillet pancake that puffs up dramatically along the edges while it bakes, golden and custardy, with pockets of juicy blueberries bursting through the top. The batter comes together fast ā eggs whisked frothy, then coconut milk, vanilla, and maple syrup stirred in until it's silky and pourable. Poured into a screaming-hot skillet and baked until the sides climb the pan and the center sets with no jiggle, this is the kind of showstopper brunch that looks far harder than it actually is. A dusting of powdered sugar and an extra drizzle of maple syrup at the end is really all it needs. It's a great pick for a gluten free brunch spread, and it comes together with just one bowl and one skillet.
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Place a 12-inch oven-safe skillet in the oven and preheat to 425Ā°F (220Ā°C).
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 ā it will be thin and pourable, similar in consistency to heavy cream.
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