Buttermilk Avocado Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Fresh Chives 2 Tbsp

  • Hass Avocado 1

  • Navel Orange 1

  • Fresh Roma Tomato 1/2

  • Fresh Persian Limes 2

  • Green Jalapeño Pepper 1

Spices

  • Salt 2 Tbsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

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 Smash-In

    Whisk ingredients into pancake batter. Mix well to make bright green colour.

    • 1, diced Hass Avocado
    • 1 tsp Salt
  3. 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 Canola Oil
  4. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Coriander
    • 1, juiced Fresh Persian Lime
    • 80 g, sliced Navel Orange
    • 1 Tbsp Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 520 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 17 g  
Cholesterol 125 mg 42%
Sodium 3980 mg 170%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 7 g 24%
Sugars Total 12 g  
Protein 13 g 25%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 359 mg 30%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team