Honestly, I forgot I even had this graham cracker flour in my pantry. I haven’t touched it since December. I love graham flour, but I don’t think to use it often! Today, while going through my pantry, I saw it and said yes, this is what I need! I knew that I wanted to make a mixed berry pancake skillet. I topped this mixed berry pancake skillet with date nectar and erythritol powdered sugar.
I’m so glad I made this pancake skillet. I can tell it’s going to freeze so well. Whenever I make pancakes, waffles, or even french toast, I like to freeze them. They make for easy breakfasts! Instead of purchasing the frozen pancakes and waffles (that normally taste terrible), make some and freeze them your self!
I can’t believe I spent 16+ years avoiding anything mixed berry. I used to not like pancakes topped with fruit. In my childhood, I would top the pancakes with just syrup. And not even good quality maple syrup. That horrible syrup loaded with chemicals that you can’t even pronounce. I’m so glad I no longer eat that way. Haha.
How to make a mixed berry pancake skillet:
Actually, you don’t have to make a pancake mix from scratch if you don’t want to. If you have some pre-made pancake mixes like BirchBenders or Kodiak Cakes, you can use those mixes and just add some baking powder. I wanted to use my graham flour, so I made my own mix.
After deciding on if you’re going to make the mix from scratch or use a box mix, fill the pancake mix with some protein or fiber. I chose to use my go-to protein powder, Garden of Life Vanilla Fit. This protein powder tastes amazing in everything.
For this mixed berry pancake skillet, I used my cast iron skillet. I “seasoned” the cast iron with some grapeseed oil and then poured in the pancake mix. I did this so that it didn’t stick to the pan. Trust me, you do not want to use a cheap pan for this recipe. You will regret it. And, you’ll want to throw away the entire pan instead of cleaning it. I’ve been there, it truly sucks.
Lastly, add some mixed berries! If you don’t feel like using fresh fruit, you can use frozen fruit like me! I rarely use fresh fruit in my baked goods.
Want more recipes?
- Graham Cracker Gingerbread Waffles
- Banana Bread Muffins
- Baked Oatmeal with Peaches
- Sweet Potato Oatmeal
Mixed Berry Pancake Skillet
- 2 cups Bob’s Red Mill Graham Flour
- 2 scoops Garden Of Life Vanilla Protein Powder
- 1 1/2 tsp Baking Powder
- 1 tsp Sea Salt
- 1/4 cup Monk Fruit Sugar
- 2 1/4 cup Ripple Plant Pea Protein Milk
- 2 tsp Vanilla Extract
- 2 Egg Replacers From Bob’s Red Mill
- 1/4 cup Coconut Oil
- 2 cups Frozen Mixed Berries
- Date Nectar
- Erythritol Powdered Sugar
- Start by preheating your oven to 450 degrees F. If using a cast iron skillet, “season” the skillet by cleaning it and then drizzling oil in the skillet and wiping the excess oil with a paper towel.
- In a large bowl, add the flour, protein powder, monk fruit sugar, and baking powder. Mix and set aside.
- Prepare two vegan egg replacers. In another large bowl, add the egg replacers, milk, vanilla extract, and coconut oil.
- Add the bowl with the liquids into the dry bowl. Mix well, add more water if it’s too thick. This should resemble traditional pancake batter.
- Using a spatula, lightly fold in 1 cup of mixed berries. And then spread the pancake mix into the cast iron skillet. Flatten using the spatula and then top with another cup of mixed berries.
- Place into the oven and bake for 25 minutes. After 25 minutes, use a toothpick to check and see if the pancake skillet is completely done.
- Allow the pancakes to cool completely before cutting.
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