GERD Friendly Vanilla Pumpkin Oven Pancake
About FigFig 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
- 3 large eggs
- ½ cup pumpkin purée
- ½ cup milk
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 2 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
For serving
- 2 tbsp maple syrup, for serving (optional)
- 1 tbsp powdered sugar, for serving (optional)
Instructions
- 1
Place a 10-inch oven-safe skillet (or 9-inch round baking dish) in the oven and preheat to 425°F (220°C) for at least 15 minutes while you prepare the batter.
- 2
In a blender (or in a large bowl with a whisk), combine the eggs, pumpkin purée, milk, and vanilla extract. Blend or whisk until completely smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!