Buttermilk Avocado Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 g

  • Hass Avocado 1

Spices

  • Vanilla Extract 1/2 tsp

  • Salt 3 1/2 tsp

  • Ground Coriander Seeds 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 43 g

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 88 g

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Plain Flour 190 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Dried Goji Berry 20 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
    • 43 g 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 Tap Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander Seeds
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  3. Prep Smash-In

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

    • 1, diced Hass Avocado
    • 1 tsp Salt
  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 Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 670 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 14.0 g 69%
Unsaturated Fat 19 g  
Cholesterol 125 mg 42%
Sodium 2550 mg 110%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 6 g 20%
Sugars Total 30 g  
Protein 13 g 26%
Vitamin C 10 mg 10%
Calcium Ca 342 mg 25%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team