Buttermilk Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 g

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1 tsp

  • Salt 2 1/2 tsp

  • Ground Coriander 1/4 tsp

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Plain Flour 190 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Dried Goji Berry 20 g

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 88 g

Preparation

  1. Prep Batter

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

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp 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 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp 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 Tbsp 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