Low FODMAP Maple-Ginger Blueberry Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

Low FODMAP Maple-Ginger Blueberry Oven Pancake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pancake

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
3 large eggs
¾ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
¾ cup oat flour
Ingredient note
A serving of up to about 1/2 cup of oat flour is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid oat flour, please tap it and change its rating to Red.
3 tbsp pure maple syrup, divided
1 tsp fresh ginger, finely grated
¼ tsp ground cinnamon
¼ tsp salt
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!