Low FODMAP Ginger Peach Dutch Baby Pancake

This Low FODMAP Ginger Peach Dutch Baby Pancake is say to make and is perfect for a low FODMAP breakfast or brunch.

Course: Breakfast, brunch

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Makes: 4 servings

Calories: 191 kcal

Author: Dédé Wilson

2 tablespoons unsalted butter, cut into pieces
72 g (generous 2 1/2 ounces) of sliced white peaches, skin on or peeled
1 tablespoon firmly packed light brown sugar
1/4 teaspoon ground ginger
2 large eggs
1/2 cup (120 ml) lactose-free whole milk
1/2 cup (120 ml) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
Pinch Kosher salt

Position rack in upper third of oven. Preheat oven to 450°F/230°C.
Place the butter in a 10 to 12-inch (25 cm to 30.5 cm) ovenproof skillet and melt over medium heat. Add white peaches, brown sugar and ginger and sauté, stirring often, for about 5 minutes or until peaches are softened and a bit caramelized.
Whisk eggs well in a mixing bowl. Add milk, flour and salt and whisk together well. Pour the batter into the hot skillet and immediately place in oven.
Turn heat down to 425°F/220°C and bake for 12 to 15 minutes or until Ginger Peach Dutch Baby is puffed and golden brown. Remove from oven and serve immediately, divided into 4 servings.

I have tried this Dutch Baby recipe with alt milks, such as almond milk, and cannot promote the results. The resulting pancake ends up being quite flat and dense.

Nutrition Facts

Low FODMAP Ginger Peach Dutch Baby Pancake

Amount Per Serving

Calories 191 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g5%

Sodium 30mg1%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 6g7%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.