Gluten Free Avocado Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Hass Avocado 1

  • Navel Orange 1

Dry Goods

  • Flaked Almond 1 Tbsp

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Unsalted Butter 43 g

Spices

  • Ground Cinnamon 1/4 tsp

  • Ground Nutmeg 1/8 tsp

  • Vanilla Extract 1 tsp

  • Salt 1 tsp

Packaged Products

  • Almond Butter 130 g

Pantry

  • Granulated Sugar 2 tsp

  • 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
    • 43 g Unsalted Butter
    • 59 mL Vegetable Oil
    • 1 Tbsp Baking Powder
  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

    Whisk ingredients into pancake batter. Mix well to make bright green colour.

    • 1, diced Hass Avocado
    • 1 tsp Salt
  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 840 kcal  
Total Fat 56.0 g 72%
Total Saturated Fat 14.0 g 68%
Unsaturated Fat 42 g  
Cholesterol 220 mg 73%
Sodium 1110 mg 50%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 9 g 32%
Sugars Total 11 g  
Protein 22 g 45%
Vitamin C 26 mg 30%
Calcium Ca 473 mg 35%
Iron Fe 5.0 mg 30%
Load More

By Innit Culinary Team