Low FODMAP Cinnamon-Cardamom Blueberry Oven Pancake
Total time35 min
Prep time10 min
Cook time25 min
4.9(6)
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Learn more āIngredients
4 servings
- 3 tbsp unsalted butter, divided
- 3 large pasteurized eggs
- Ā¾ cup whole milk
- Ā¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp granulated sugar
- 1 tsp ground ceylon cinnamon
- Ā½ tsp ground cardamom
- Ā¼ tsp fine salt
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
For serving
- 1 tbsp powdered sugar, for dusting (optional)
- 2 tbsp pure maple syrup, for serving (optional)
Instructions
- 1
Place a rack in the center of the oven and preheat to 425Ā°F (220Ā°C). Put 2 tbsp of the butter in a 10-inch oven-safe skillet and place the skillet in the oven while it preheats.
- 2
In a large mixing bowl, whisk the pasteurized eggs until smooth. Add the milk, flour, sugar, Ceylon cinnamon, cardamom, salt, and vanilla extract, and whisk until the batter is smooth and no dry streaks remain ā it will be thin and pourable.
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