Mini Berry Skillet Cake

• Vegetarian

• Produce

  • 1/4 cup Berries, frozen

• Baking & Spices

  • 1/8 tsp Baking powder
  • 1 1/4 tbsp Brown sugar
  • 1 pinch Salt
  • 1 tsp Semi sweet chocolate chips, Mini
  • 1/8 tsp Vanilla extract, pure
  • 2 tbsp Whole wheat flour, white

• Oils & Vinegars

  • 1 tbsp Grapeseed oil + more

• Dairy

  • 2 tbsp Milk, fat-free

Found on toasterovenlove.com

Description

Ingredients

• 2 tablespoons white whole wheat flour
• 1 tablespoon + 1/2 teaspoon brown sugar*, divided
• 1/8 teaspoon baking powder
• A pinch of salt
• 2 tablespoons fat-free milk (use non-dairy for vegan)
• 1/8 teaspoon pure vanilla extract
• 1 tablespoon grapeseed oil + more for oiling skillet (sub another vegetable oil**)
• 1 teaspoon mini semi-sweet chocolate chips (use non-dairy for vegan)
• 1/4 cup frozen berries (do not thaw)
• Optional Toppings: Ice cream, melted chocolate chips, whipped cream, yogurt

Directions

• Preheat toaster oven to 350 F and lightly oil a 3.5 inch cast iron skillet.
• In a small bowl mix together the flour, 1 tablespoon brown sugar, baking powder and salt. Stir in the milk, vanilla and 1 tablespoon grapeseed oil until well combined and no oil is sitting on the top. Stir in mini chocolate chips.
• Pour batter into prepared skillet. Top with frozen berries and sprinkle remaining brown sugar over fruit.
• Bake at 350 F for 17 to 22 minutes until the cake is lightly golden and the fruit is bubbly. Allow cake to cool 5 to 8 minutes and serve warm with your favorite toppings.