Melt 2 tbsp of butter in a 10-inch cast iron skillet, and pour the melted butter into your high speed blender. Place your skillet into the oven and pre-heat the oven to 450 degrees while you make the rest of the pancake batter. (You don’t need to clean the butter from the pan).
In the blender with the melted butter, add the oats, coconut milk, syrup, vanilla, cinnamon, baking powder, sea salt, & eggs, and blend on high speed for 1 minute.
Once the oven has pre-heated to 450 degrees, take the skillet out of the hot oven using an oven mitt, and add the other 2 tablespoons of butter to the pan to melt. Coat the skillet in the melted butter, pour the pancake batter into the hot pan, and then sprinkle the blueberries throughout the skillet evenly.
Return the skillet to the oven to bake for 14 minutes at 450 degrees. Let the skillet pancake rest for 5 minutes before slicing and serving. While the pancake is baking and resting, this is the perfect time to cook eggs and/or sausage, as well as get coffee, tea, or smoothies made to go with breakfast (or take the infamous 5-minute momma shower!)
