Gluten Free Pumpkin Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

Pantry

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

  • Light Brown Sugar 50 grams

Produce

  • Fresh Rosemary 1/2 bunch

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 grams

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Spices

  • Ground Cinnamon 1 teaspoon

  • Ground Nutmeg 1/2 teaspoon

  • Vanilla Extract 1/2 teaspoon

  • Salt 1 teaspoon

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 50 grams Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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 grams Gluten-free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Salt
    • 2 teaspoons Sugar
    • 310 milliliters Buttermilk
    • 4 Eggs
    • 43 grams Unsalted Butter
    • 59 milliliters Vegetable Oil
    • 1 tablespoon Baking Powder
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 grams Tinned Pumpkin Puree
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Nutmeg
    • 1/2 teaspoon Vanilla Extract
  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 tablespoon Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 810 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 20 g  
Cholesterol 220 mg 73%
Sodium 1350 mg 60%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 3 g 11%
Sugars Total 20 g  
Good Source: Protein 21 g 42%
Vitamin C 2 mg 2%
Calcium Ca 372 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team