Gluten Free Mixed Berry Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Strawberry 40 g

  • Dried Mango 40 g

  • Blueberry 35 g

Spices

  • Vanilla Extract 1/2 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Pantry

  • Granulated Sugar 83 g

  • Vegetable Oil 74 ml

Dry Goods

  • Xanthan Gum 1 tsp

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Preparation

  1. 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
  2. Prep Topping

    Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 117 C. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

    • 40 g Toasted Coconut
    • 40 g, chopped Dried Mango
    • 35 g, chopped Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
  3. Prep Smash-In

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 40 g, hulled, sliced Strawberry
    • 35 g Blueberry
  4. 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
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 29.0 g 37%
Total Saturated Fat 10.0 g 51%
Unsaturated Fat 19 g  
Cholesterol 195 mg 65%
Sodium 1400 mg 60%
Total Carbohydrate 70 g 26%
Fiber Total Dietary 2 g 7%
Sugars Total 27 g  
Protein 15 g 29%
Vitamin C 9 mg 10%
Calcium Ca 339 mg 25%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team