Oral Allergy Syndrome Friendly Cinnamon-Cardamom Pumpkin Oven Pancake
Total time35 min
Prep time10 min
Cook time25 min
4.9(28)
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Learn more →Ingredients
4 servings
For the pancake
- 3 tbsp unsalted butter
- 3 large pasteurized eggs
- ½ cup whole milk
- ½ cup pumpkin purée
- ½ 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 maple syrup
- 1 tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
For serving
- 1 tbsp maple syrup, for drizzling (optional)
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Place a 10-inch or 12-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C).
- 2
In a blender or large bowl, combine the pasteurized eggs, whole milk, pumpkin purée, all-purpose flour, maple syrup, Ceylon cinnamon, cardamom, salt, and vanilla extract. Blend or whisk vigorously until the batter is completely smooth with no flour streaks, about 30 seconds in a blender or 1–2 minutes by hand.
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