Ingredients

4 Servings

Produce

  • Strawberries 40 g

  • Blueberries 35 g

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 120 ml

Baking Products

  • Granulated Sugar 2 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Salt 1/2 Tbsp

  • Vanilla Extract 1 tsp

Dry Goods

  • Gluten-free Flour 190 g

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Pecans 50 g

Pantry

  • 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 Pecans
    • 120 ml Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 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 Strawberries
    • 35 g Blueberries
  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 670 kcal  
Total Fat 34 g 44%
Total Saturated Fat 10 g 49%
Unsaturated Fat 24 g  
Cholesterol 210 mg 70%
Sodium 1400 mg 60%
Total Carbohydrate 75 g 27%
Fiber Total Dietary 4 g 14%
Sugars Total 33 g  
Protein 15 g 29%
Vitamin C 7 mg 8%
Calcium Ca 387 mg 30%
Iron Fe 4 mg 20%
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By Innit Culinary Team