Low FODMAP Honey-Nutmeg Pumpkin Oven Pancake
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 3 large eggs
- ½ cup whole milk
- ½ cup pumpkin purée
Ingredient noteA serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp pure vanilla extract
- ¾ 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. - ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 1 tbsp honey, for drizzling (optional)Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 2 tbsp fresh ricotta (optional)
Can be omittedfresh ricotta
Instructions
- 1
Place a 10-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C).
- 2
In a mixing bowl, whisk together the eggs, milk, pumpkin purée, honey, and vanilla extract until smooth and fully combined.
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