My kids and I had this paleo oven pancake for breakfast the other day, and let’s just say the poor thing didn’t stand a chance…it was gone quickly! It’s not light and fluffy, like some other oven pancakes, but it was really good! The texture is kind of like a dense pudding. If you’d like to make it a little fluffier try adding a teaspoon of baking soda.
- 8 Large Eggs
- 1/2 Can Coconut Cream
- 1 Tsp Vanilla
- 1/4 Cup Coconut Flour (break up chunks or sift it)
- 1 Cup Cashew Meal or Almond Flour
- 1 Tsp Salt
- 1/2 Cup Coconut Sugar
- 1 Cup of Fresh Raspberries
- 4 Tbsp Coconut Oil
Heat oven to 400 degrees F. Whisk together wet and dry ingredients in separate bowls, then combine, adding the berries at the end. Melt coconut oil in a large cast iron skillet. Turn off heat and pour batter into it. Using an oven mitt move the pan into the oven. Bake for 25-30 minutes, or until center is set and top is starting to brown. Serve warm and enjoy!