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Mixed Berry Pancake Skillet

Shayla Greveni
Don't feel like making a bunch of pancakes at once? Just take the batter and throw it in a cast iron skillet. And top with mixed berries! 
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 8 slices
Calories 246 kcal


  • 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

Optional Toppings

  • 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.
Keyword Graham Flour, Mixed Berries, Pancakes