Berry dessert pancake is one giant, skillet-baked pancake scattered with summer berries and a dusting of palm sugar. The batter puffs into golden edges in the oven while the berries burst into jammy pools in the middle. Six wedges of the most dramatic breakfast-turned-dessert you'll make this season.
SERVES 6
Ingredients
1 cup (240 ml) almond flour
½ teaspoon salt
1 cup (240 ml) coconut milk
1 large egg
½ teaspoon vanilla extract
4 tablespoons (60 ml) coconut oil
2 cups (480 ml) fresh summer berries
¼ cup palm sugar
2 tablespoons (30 ml) palm sugar
Preparation
1.В В Adjust an oven rack to the lower-middle position and preheat the oven to 375°F (190°C).
2.В В Whisk the flour and salt together in a large bowl. In a separate medium bowl, whisk the coconut milk, egg, and vanilla together. Make a well in the center of the flour mixture, and pour in the coconut milk mixture. Whisk together until combined (a few small lumps may remain).
3.В В Melt the coconut oil in a twelve-inch ovenproof skillet over medium heat. Swirl the coconut oil to coat the pan fully, then pour the batter into the center of the skillet and let it spread into an even layer. Working quickly, scatter the berries over the batter, leaving a one-inch border around the edge. Sprinkle the palm sugar over the berries (leaving the border around the edge clean).
4.В В Transfer skillet to the oven and bake the pancake until the edges are puffed and deep golden brown (10 to 15 minutes), rotating the skillet halfway through baking. Slide the pancake onto a serving platter, cut into wedges, and serve immediately.
Pro Tips
- Use an ovenproof skillet and swirl the coconut oil up the sides — that's what gives the pancake its dramatic, puffed golden edges.
- Leave a clean one-inch border when scattering the berries and sugar. The edge needs bare batter to climb the sides of the pan and puff properly.
- Work quickly once the batter hits the pan — the toppings go on immediately so they sink into the wet batter before the oven sets it.
- Serve the moment it comes out. This pancake is at its spectacular best puffed and golden; it settles as it cools.
Frequently Asked Questions
Can I use frozen berries?
Yes — scatter them frozen straight onto the batter. They release more juice but still burst into lovely jammy pockets.
What skillet works best?
A twelve-inch ovenproof skillet is ideal. Cast iron gives the best golden crust; nonstick releases the easiest when sliding it out.
Can I make individual pancakes?
Divide the batter among greased ramekins or muffin tins and bake 10 to 12 minutes. They lose the drama but make neat single servings.
What do I serve with it?
Nothing much — it's rich and sweet already. A spoon of coconut cream or a squeeze of lemon is all it needs.
Recipe Card
Ingredients
Method
- 1. В В Adjust an oven rack to the lower-middle position and preheat the oven to 375°F. 2. В В Whisk the flour and salt together in a large bowl.
- In a separate medium bowl, whisk the coconut milk, egg, and vanilla together. Make a well in the center of the flour mixture, and pour in the coconut milk mixture.
- Whisk together until combined (a few small lumps may remain). 3. В В Melt the coconut oil in a twelve-inch ovenproof skillet over medium heat. Swirl the coconut oil to coat the pan fully, then pour the batter into the center of the skillet and let it spread into an even layer.
- Working quickly, scatter the berries over the batter, leaving a one-inch border around the edge.
- Sprinkle the palm sugar over the berries (leaving the border around the edge clean). 4. В В Transfer skillet to the oven and bake the pancake until the edges are puffed and deep golden brown (10 to 15 minutes), rotating the skillet halfway through baking. Slide the pancake onto a serving platter, cut into wedges, and serve immediately.
