Low Sodium Maple-Ginger Blueberry Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Maple-Ginger Blueberry Oven Pancake

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Ingredients

4 servings

For the pancake

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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3 large eggs
¾ cup milk
¾ cup oat flour
3 tbsp pure maple syrup, divided
1 tsp fresh ginger, finely grated
¼ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup fresh blueberries

For serving

pure maple syrup, for serving (optional)
fresh blueberries, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place a 10-inch oven-safe or cast-iron skillet in the oven while it preheats.
2
In a large mixing bowl, whisk together the eggs, milk, 2 tbsp of the maple syrup, the grated ginger, cinnamon, and salt until smooth and well combined.

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