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

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


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!


  • 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


  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.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast