- 3 tablespoons unsalted butter
- 8 eggs, room temperature
- 1 cup unsweetened vanilla-flavored almond milk
- 1/2 cup tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 2 tablespoons maple syrup, or to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts, about 5 minutes.
- Combine eggs and milk in a bowl; whisk until combined. Whisk in tapioca flour, coconut flour, lemon juice, lemon zest, and sea salt until combined. Fold blueberries into the batter.
- Remove skillet from oven using a pot holder or kitchen towel. Spread melted butter with a pastry brush to coat skillet evenly; pour in batter.
- Bake in the preheated oven until middle is firm and top is golden brown, 18 to 20 minutes. Slice and drizzle with maple syrup.
05/12/2018
recipepes.com
Paleo Blueberry Cast ron Pancake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
