Paleo Blueberry Cast Iron Pancake

4.8/5 rating (4 votes)
Paleo Blueberry Cast Iron Pancake

It's almost the end of the season for us at the lake and with us moving to Florida I really want to clean out the refrigerator.  I will be using up what I have over the next few weeks and this morning I found 2 bags of frozen blueberries.  I normally use them for my smoothies and this morning I wanted pancakes.  I love pancakes but don't always want to stand over the stove flipping them. 

This morning I decided to make one in my cast iron skillet and OMG I was in Paleo heaven!  I did drizzle local maple syrup and now I am a happy person ready to start my day.

Another one-pot recipe perfect for your family!  Just carefully bring the skillet to the table and slice to enjoy together.


  • 3 tablespoons unsalted butter or coconut oil
  • 8 large eggs, room temperature
  • 1 cup almond milk (I used vanilla unsweetened)
  • 1 teaspoon lemon zest and lemon juice
  • 1/2 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • 1 cup blueberries (fresh or frozen)
  • Local maple syrup


  1. Preheat oven to 400 degrees. F 

  2. Add butter to the pan and place in the oven until batter is ready.

  3. In a large mixing bowl add eggs and almond milk then whisk together.  Continue whisking while adding in tapioca flour, coconut flour, salt, lemon zest and lemon juice.  Fold in blueberries.

  4. Using a pot holder or kitchen towel and remove the pan from the oven.  Swirl around by holding the handle or brush the butter/oil to coat the pan evenly.

  5. Pour batter into pan and bake for 18-20 minutes or until the middle begins to firm.  Slice and enjoy with your favorite toppings and more fruit!

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