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.