Buttermilk Avocado Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Baking Powder 1 Tbsp

  • Plain Flour 190 g

Produce

  • Hass Avocado 1

  • Fresh Rosemary 1/2 bunch

Spices

  • Salt 1 Tbsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Unsalted Butter 3 Tbsp

  • Whole Eggs 2

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

  • Light Brown Sugar 50 g

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 50 g Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  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 750 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 18 g  
Cholesterol 125 mg 42%
Sodium 2480 mg 110%
Total Carbohydrate 62 g 23%
Fiber Total Dietary 5 g 18%
Sugars Total 20 g  
Good Source: Protein 18 g 37%
Vitamin C 6 mg 6%
Calcium Ca 349 mg 25%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team