Easy Skillet Pancake

Prep: 15_mins Cook: 25_mins

Ingredients

Easy Skillet Pancake by @modernfoodstories

375ml oat milk or almond milk (room temperature)

3 tbsp milled flax meal (around 21 g)

145g plain gluten-free flour

2.5 tsp gluten-free baking powder (around 12 g)

A good pinch of salt

½ tsp vanilla extract

1.5 tbsp vegan butter or avocado oil (around 22 ml)

TO SERVE

Powdered sugar

Fresh blueberries

Coconut yoghurt

Preheat the oven to 200C / 180 fan. Place a 10-inch cast iron skillet in the oven.
Add the plant based milk and milled flaxseed to a blender and blitz until combined. Rest for 10 minutes.
Add the flour, baking powder, salt, lemon juice and vanilla to the blender. Blend until smooth.
Once the oven is hot, add the vegan butter or avocado oil to the skillet. Close the door for 1 minute to melt. Remove the skillet and immediately pour in the pancake batter.
Bake for about 24 minutes until soft at the edges and slightly golden brown. Top with desired toppings.