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Coconut Flour Blueberry Skillet Bread

Coconut Flour Blueberry Skillet Bread for Cozy Mornings

This Coconut Flour Blueberry Skillet Bread is a healthy, gluten-free breakfast option filled with wholesome ingredients and vibrant blueberries.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Gluten-Free
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 whole Eggs Provide structure and protein
  • 1 cup Coconut Milk Adds moisture and richness
  • 1 cup Coconut Flour Acts as the base, cannot be substituted one-for-one
  • 2 teaspoons Baking Powder Essential for rise
  • 1 cup Blueberries Can use fresh or frozen without thawing
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 teaspoon Spices (optional) Add warmth and complexity

Equipment

  • Mixing bowl
  • Whisk
  • skillet or baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a skillet or baking dish.
  2. In a mixing bowl, whisk together the eggs, coconut milk, and vanilla extract until frothy.
  3. Sift in the coconut flour and baking powder, mixing until there are no lumps.
  4. Fold in the blueberries until evenly distributed.
  5. Pour the batter into the prepared skillet and bake for 30-40 minutes until golden brown.
  6. Cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Mix well to avoid dense spots; check oven temperature for doneness; add coconut flour if batter is too thin.

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