Ingredients
4 ServingsProduce
-
Hass Avocado 1
-
Dried Mango 40 g
Spices
-
Salt 1/2 Tbsp
-
Ground Coriander 1/4 tsp
-
Vanilla Extract 1/2 tsp
Dairy & Eggs
-
Buttermilk 310 ml
-
Whole Eggs 4
Pantry
-
Vegetable Oil 74 ml
Dry Goods
-
Gluten-free Flour 190 g
-
Xanthan Gum 1 tsp
-
Baking Powder 1 Tbsp
-
Toasted Coconut 40 g
-
Roasted Macadamia Nuts 35 g
Baking Products
-
Granulated Sugar 83 g
Preparation
-
Prep Batter
Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add vegetable oil in a slow and steady stream while simultaneously whisking until combined.
- 190 g Gluten-free Flour
- 1 tsp Xanthan Gum
- 1 tsp Salt
- 2 tsp Granulated Sugar
- 310 ml Buttermilk
- 4 Whole Eggs
- 4 Tbsp Vegetable Oil
- 1 Tbsp Baking Powder
-
Prep Topping
Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 117 C. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.
- 40 g Toasted Coconut
- 40 g , chopped Dried Mango
- 35 g , chopped Roasted Macadamia Nuts
- 75 g Granulated Sugar
- 2 Tbsp Water
- 1/2 tsp Salt
- 1/4 tsp Ground Coriander
- 1/2 tsp Vanilla Extract
-
Prep Smash-In
Whisk ingredients into pancake batter. Mix well to make bright green colour.
- 1 , diced Hass Avocado
- 1 tsp Salt
-
Cook Pancake
Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.
- 1 Tbsp Vegetable Oil
-
Serve and Enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 700 kcal | |
Total Fat | 36 g | 46% |
Total Saturated Fat | 11 g | 57% |
Unsaturated Fat | 25 g | |
Cholesterol | 195 mg | 65% |
Sodium | 1400 mg | 60% |
Total Carbohydrate | 74 g | 27% |
Fiber Total Dietary | 6 g | 23% |
Sugars Total | 27 g | |
Protein | 16 g | 31% |
Vitamin C | 8 mg | 8% |
Calcium Ca | 349 mg | 25% |
Iron Fe | 4 mg | 25% |
By Innit Culinary Team