Ingredients

4 Servings

Produce

  • Oranges 2

Dry Goods

  • Flaked Almond 2 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 85 g

Spices

  • Ground Cinnamon 1 1/4 tsp

  • Ground Nutmeg 5/8 tsp

  • Vanilla Extract 1/2 tsp

  • Salt 1 1/4 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 in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

    • 85 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 2 Tbsp Flaked Almond
    • 1, zested, juiced Orange
    • 1/4 tsp Salt
  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 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 580 kcal  
Total Fat 28 g 36%
Total Saturated Fat 9 g 46%
Unsaturated Fat 19 g  
Cholesterol 125 mg 42%
Sodium 1220 mg 50%
Total Carbohydrate 61 g 22%
Fiber Total Dietary 7 g 24%
Sugars Total 15 g  
Protein 17 g 34%
Vitamin C 43 mg 45%
Calcium Ca 449 mg 35%
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By Innit Culinary Team