Gluten Free Banana Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Banana 1

  • Fresh Chives 2 Tbsp

  • Fresh Dill Weed 2 Tbsp

  • Cucumber 35 g

  • Fresh Persian Lime 1

Spices

  • Salt 2 tsp

  • Black Pepper 1/2 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Plain Greek Yogurt 120 g

  • Unsalted Butter 43 g

Pantry

  • Olive Oil 1 Tbsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 mL

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 190 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 mL Buttermilk
    • 4 Whole Eggs
    • 43 g Unsalted Butter
    • 59 mL Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 120 g Plain Greek Yogurt
    • 35 g, diced Cucumber
    • 1 tsp Salt
    • 1 Tbsp, juiced Fresh Persian Lime
    • 2 Tbsp, thinly sliced Fresh Chives
    • 2 Tbsp, chopped Fresh Dill Weed
    • 1/2 tsp Black Pepper
    • 1 Tbsp Olive Oil
  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana
  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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 12.0 g 61%
Unsaturated Fat 24 g  
Cholesterol 220 mg 74%
Sodium 1700 mg 70%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 3 g 10%
Sugars Total 12 g  
Excellent Source: Protein 15 g 31%
Vitamin C 9 mg 10%
Good Source: Calcium 381 mg 30%
Good Source: Iron 4.0 mg 20%
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By Innit Culinary Team