Gluten Free Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 g

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Unsalted Butter 3 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dry Goods

  • Xanthan Gum 1 tsp

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

  • Dried Goji Berry 20 g

Pantry

  • Granulated Sugar 83 g

  • Vegetable Oil 74 mL

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
    • 3 Tbsp Unsalted Butter
    • 4 Tbsp Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    In a small saucepan bring your sugar and water to 242 degrees. Turn the pan off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 40 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp 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 Tbsp Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 720 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 16.0 g 79%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 1420 mg 60%
Total Carbohydrate 75 g 27%
Fiber Total Dietary 4 g 13%
Sugars Total 30 g  
Protein 16 g 32%
Vitamin C 7 mg 8%
Calcium Ca 364 mg 30%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team