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Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Low Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the amount here (about 2 1/4 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Place a 10-inch or 12-inch oven-safe skillet (cast iron preferred) on the center rack of the oven and preheat to 425°F (220°C). Allow the skillet to heat for the full preheat time, at least 15 minutes.
In a blender (or in a large bowl using a whisk), combine the eggs, milk, pumpkin purée, 2 tbsp maple syrup, grated ginger, Ceylon cinnamon, and salt. Blend or whisk until completely smooth, about 30 seconds in a blender or 1 minute by hand. Add the flour and blend or whisk just until no dry streaks remain and the batter is smooth and pourable — it will be thinner than standard pancake batter.
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