Ingredients
4 ServingsProduce
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Fuji Apple 1
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Chives 1/2 bunch
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Cucumber 1/2
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Dill Weed 1/4 bunch
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Lime 1
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Mint 1/4 bunch
Spices
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Salt 2 tsp
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Ground Cinnamon 1 tsp
Dairy & Eggs
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Buttermilk 310 ml
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Whole Eggs 4
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Plain Greek Yogurt 120 g
Pantry
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Vegetable Oil 74 ml
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Olive Oil 1 Tbsp
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Black Pepper 1/2 tsp
Dry Goods
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Gluten-free Flour 190 g
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Xanthan Gum 1 tsp
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Baking Powder 1 Tbsp
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Oats 80 g
Baking Products
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Granulated Sugar 2 tsp
Preparation
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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
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Prep Topping
Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.
- 1/2 , diced Cucumber
- 1/2 bunch , minced Chives
- 1/4 bunch , chopped Dill Weed
- 1/4 bunch , leaves picked, chopped Mint
- 120 g Plain Greek Yogurt
- 1 Tbsp Olive Oil
- 1 , juiced Lime
- 1 tsp Salt
- 1/2 tsp Black Pepper
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Prep Smash-In
Prepare ingredients. Fold into pancake mix.
- 80 g Oats
- 180 g , grated Fuji Apples
- 1 tsp Ground Cinnamon
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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
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Serve and enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 620 kcal | |
Total Fat | 29 g | 37% |
Total Saturated Fat | 7 g | 36% |
Unsaturated Fat | 22 g | |
Cholesterol | 200 mg | 66% |
Sodium | 1700 mg | 70% |
Total Carbohydrate | 66 g | 24% |
Fiber Total Dietary | 7 g | 24% |
Sugars Total | 10 g | |
Protein | 21 g | 41% |
Vitamin C | 10 mg | 10% |
Calcium Ca | 412 mg | 30% |
Iron Fe | 5.5 mg | 30% |
By Innit Culinary Team