Gluten Free Mixed Berry Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Chives 2 tablespoons

  • Dill 2 tablespoons

  • Cucumber 35 grams

  • Strawberry 40 grams

  • Blueberry 35 grams

  • Lime 1

Spices

  • Salt 2 teaspoons

  • Black Pepper 1/2 teaspoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Plain Greek Yogurt 120 grams

  • Unsalted Butter 43 grams

Pantry

  • Olive Oil 1 tablespoon

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

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 grams Gluten-free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Salt
    • 2 teaspoons Sugar
    • 310 milliliters Buttermilk
    • 4 Eggs
    • 43 grams Unsalted Butter
    • 59 milliliters Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 120 grams Plain Greek Yogurt
    • 35 grams, diced Cucumber
    • 1 teaspoon Salt
    • 1 tablespoon, juiced Lime
    • 2 tablespoons, thinly sliced Chives
    • 2 tablespoons, chopped Dill
    • 1/2 teaspoon Black Pepper
    • 1 tablespoon Olive Oil
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 40 grams, halved Strawberry
    • 35 grams, halved Blueberry
  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 tablespoon Vegetable Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 12.0 g 61%
Unsaturated Fat 24 g  
Cholesterol 220 mg 74%
Sodium 1700 mg 70%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 2 g 8%
Sugars Total 9 g  
Excellent Source: Protein 15 g 31%
Good Source: Vitamin C 13 mg 15%
Excellent Source: Calcium 382 mg 30%
Good Source: Iron 4.0 mg 20%
Load More

By Innit Culinary Team