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Skillet Berry Baked Pancake 🍓🥞
Such a special breakfast idea throughout the Spring & Summer months!
Ripe juicy berries combined with freshly grated lemon zest, give this baked pancake a fresh-picked, light (yet indulgent) vibe!
Perfect for a special Mother’s Day brunch treating a special Mom! 🌷
Use ANY milk of your choice. My personal preferences for these pancakes are unsweetened coconut milk or cashew milk.
➡️ Here’s Everything You Need To Know About Oats
➡️ How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Here’s our Homemade Ghee recipe.
- 1 Tbsp clarified butter or ghee
- 5 large eggs, at room temperature
- 1-1/2 cups ricotta cheese
- 3/4 cup oat flour or ground oats
- 1-1/2 tsps vanilla extract
- 1/4 cup pure maple syrup
- 1 tsp freshly grated lemon zest
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup milk of choice (I used coconut milk)
- 1/2 cup chopped fresh strawberries
- 1/2 cup fresh blueberries
fresh strawberries, blueberries and maple syrup or honey
Preheat your oven to 400 degrees f.
Add the clarified butter or ghee to an oven-safe pan or round baking dish. Place it in your preheated oven to melt.
In a large bowl combine all the ingredients for the pancake, except for fresh berries.
Whisk well until you have a smooth mixture.
Carefully take the pan out of the oven and pour in the batter.
Sprinkle with chopped strawberries and blueberries.
Return your pan to the hot oven and bake for 15-18 minutes, or until the pancake is puffed and the edges are golden brown.
Serve immediately garnished with fresh berries and raw honey or maple syrup!