Gluten Free Pumpkin Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Navel Orange 1

Dry Goods

  • Flaked Almond 1 Tbsp

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Pantry

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 mL

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Unsalted Butter 43 g

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Packaged Products

  • Almond Butter 130 g

Spices

  • Ground Cinnamon 1 1/4 tsp

  • Ground Nutmeg 5/8 tsp

  • Vanilla Extract 1/2 Tbsp

  • Salt 1 tsp

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 190 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 mL Buttermilk
    • 4 Whole Eggs
    • 43 g Unsalted Butter
    • 59 mL Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 60 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Flaked Almond
    • 2 Tbsp, juiced Navel Orange
    • 1 tsp Vanilla Extract
  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 frying pan until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 780 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 13.0 g 63%
Unsaturated Fat 36 g  
Cholesterol 220 mg 73%
Sodium 1110 mg 50%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 7 g 25%
Sugars Total 12 g  
Protein 22 g 43%
Vitamin C 22 mg 25%
Calcium Ca 482 mg 35%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team