Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Fuji Apple 1

Canned/Bottled Goods

  • Maple Syrup 120 ml

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

Dry Goods

  • Pecan 50 g

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

  • Oats 80 g

Pantry

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

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 pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

    • 50 g, toasted, chopped Pecan
    • 120 ml Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

    Prepare ingredients. Fold into pancake mix.

    • 80 g Oats
    • 180 g, grated Fuji Apple
    • 1 tsp Ground Cinnamon
  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 750 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 10.0 g 50%
Unsaturated Fat 24 g  
Cholesterol 210 mg 70%
Sodium 1400 mg 60%
Total Carbohydrate 88 g 32%
Fiber Total Dietary 5 g 18%
Sugars Total 33 g  
Protein 18 g 36%
Vitamin C 2 mg 2%
Calcium Ca 398 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team