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Breakfast Recipes Treats

Oven Baked Lemon Blueberry Pancake (AIP, Low-FODMAP, Vegan)

Two yellow plantains and a pint of blueberries + a blender and a cast iron skillet = something delicious for breakfast! I’m calling it a blueberry pancake, even though that might confuse the search engines somewhat. No, it doesn’t look like the traditional form, but it has the taste and the texture of an indulgent breakfast blueberry pancake without any flour at all or eggs. And it really couldn’t be easier to make!

Equipment notes

You do need a decent blender to make the batter properly. I have a basic Blendtec (yes, it was an investment, but since I use it almost every day, I really think it was worthwhile). I’m sure any other high speed blender or probably even a food processor would work as well. The other key requirement is a 10 inch cast iron skillet, preferably well seasoned so that the “pancake” pieces easily pop out for serving. I’m fortunate that I inherited mine from my paternal grandmother, but I know this is a good brand if you need to buy a new one.

Ingredient notes

I normally only buy very green plantains and make them into tostones. I keep them in the refrigerator in order to slow down the ripening, but had a couple get yellow last week when I was in Wisconsin for a few days to celebrate my maternal grandmother’s 90th birthday… allow me to digress for a moment in order to share a picture of the two of us at her party (thank you to Sift Gluten Free bakery in Minneapolis for creating three delicious and gorgeous cakes for everyone to enjoy). Isn’t she beautiful?

Plantains can be used at any stage of ripeness, but they will be very different in taste and texture. For this recipe, they should be completely yellow with maybe a few small black spots.

Don’t skip the lemon juice in this recipe – it is there both for flavor and also to provide acidity that activates the baking soda and gives the pancake a little lift.

I used coconut oil since that is what I had on hand and seemed like it would be a good flavor, but if you prefer to use palm shortening or even lard, feel free.

Wondering where to buy AIP compliant fats like coconut oil, palm shortening, or lard and other ingredients? ShopAIP is a dedicated online store where you know everything is compliant with the elimination phase!

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Notes for healing diets

As far as I can tell, this recipe should be very low-FODMAP. It is also completely gluten free (it uses no flour at all, in fact) and egg-free, which means it is suitable for people on AIP and people who either have egg allergies or just want to eat vegan. Unfortunately for my friends who are on the Specific Carbohydrate Diet, while very ripe bananas are allowed, the official word is that plantains of any kind are illegal.

 

Oven Baked AIP Blueberry Pancake Recipe

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Oven Baked Lemon Blueberry Pancake (AIP, Low-FODMAP, Vegan)


  • Author: Jaime Hartman
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 6-8 servings 1x

Description

It doesn’t look exactly like a traditional pancake, but it has a perfect taste and texture for breakfast or anytime. Just a few simple ingredients and less than 15 minutes in the oven!


Ingredients

Scale
  • 2 yellow plantains
  • zest and juice from 1 lemon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons melted coconut oil (plus more to grease the skillet)
  • 1 cup (about 6 ounces) fresh blueberries

Instructions

  1. Preheat oven to 425° F.
  2. Lightly grease 10 inch cast iron skillet with coconut oil and set aside.
  3. In high speed blender, combine plantains, lemon zest and juice, baking soda, salt, and coconut oil until a uniform batter is formed.
  4. Poor batter into greased skillet (it will be thick, you will probably need a spatula and to do some scraping!).
  5. Sprinkle blueberries evenly over top.
  6. Place in oven and bake for 10-12 minutes, or until firm and top is lightly browned.
  • Category: Breakfast

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13 replies on “Oven Baked Lemon Blueberry Pancake (AIP, Low-FODMAP, Vegan)”

So good and so simple! I love that you really don’t need any added sugar either. I made this tonight and added a pinch of vanilla powder (a reintro if you’re AIP) and topped it with a dollop of coconut whipped cream. Perfecto! Thank you!

Jaime, this tastes awesome! One question….. I had to bake it at least 10 minutes longer than you recommended, and it still was more of a gooey texture than expected. I did use a cast iron skillet, and set that on a baking stone that lives in my oven. Any idea why it would take so long. I bake often, so I think my oven temp is fine. I thought I might try heating the skillet while the oven preheats?
thanks!
Rebecca

Hi, Jaime,
Two questions:
1) Do you think it would work to bake this as mini muffin tops instead of as a pie or in a cast iron pan. I love this recipe and usually use a glass pie plate, but I’d like to use my muffin top pan to have ready made servings in better portions.
2) Do you know if this freezes well? I’m single and eight servings in a week is a lot. It keeps well in the fridge, but for the sake of variety and fridge space, it would be helpful if it froze/defrosted well, but I also don’t want to lose one tasty serving if you’ve already tried it or know others who have and the verdict was it doesn’t freeze well.

I just wanted to thank you front the bottom of my heart for this recipe! Haha. I started a low fodmap AIP diet recently and until now I didn’t realize that creative recipes like these were possible. I was emotionally having a hard time cutting out any idea of “sweets” or “treats” for months. I just made this tonight and it was amazing!! Thank you so so much for this recipe

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