Buttermilk Pumpkin Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Navel Oranges 2

Dry Goods

  • Flaked Almond 1 Tbsp

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Granulated Sugar 1 Tbsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Packaged Products

  • Almond Butter 130 g

Spices

  • Ground Cinnamon 1 1/4 tsp

  • Ground Nutmeg 5/8 tsp

  • Vanilla Extract 1/2 Tbsp

  • Salt 1 tsp

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 melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 ml Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp, melted Unsalted Butter
  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 60 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Flaked Almond
    • 2 Tbsp, juiced Navel Orange
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

    Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
    • 1, zested Navel Orange
  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 Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 640 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 10.0 g 48%
Unsaturated Fat 24 g  
Cholesterol 125 mg 42%
Sodium 1070 mg 45%
Total Carbohydrate 63 g 23%
Fiber Total Dietary 8 g 28%
Sugars Total 16 g  
Protein 19 g 38%
Vitamin C 43 mg 45%
Calcium Ca 483 mg 35%
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By Innit Culinary Team