Buttermilk Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 grams

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 grams

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 2

  • Unsalted Butter 43 grams

Spices

  • Ground Cinnamon 1 teaspoon

  • Ground Nutmeg 1/2 teaspoon

  • Vanilla Extract 1 teaspoon

  • Salt 2 1/2 teaspoons

  • Ground Coriander 1/4 teaspoon

Dry Goods

  • Roasted Macadamia Nut 35 grams

  • Plain Flour 190 grams

  • Toasted Coconut 40 grams

  • Baking Powder 1 tablespoon

  • Dried Goji Berry 20 grams

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 88 grams

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 grams Plain Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Salt
    • 1 tablespoon Sugar
    • 310 milliliters Buttermilk
    • 2 Eggs
    • 43 grams Unsalted Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

    In a small saucepan bring your sugar and water to 242 degrees. Turn the pan off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 40 grams Toasted Coconut
    • 40 grams Dried Mango
    • 35 grams Roasted Macadamia Nut
    • 75 grams Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 20 grams Dried Goji Berry
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 grams Tinned Pumpkin Puree
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Nutmeg
    • 1/2 teaspoon Vanilla Extract
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 13 g  
Cholesterol 125 mg 42%
Sodium 1960 mg 90%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 4 g 13%
Sugars Total 30 g  
Protein 13 g 25%
Vitamin C 7 mg 8%
Calcium Ca 351 mg 25%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team