Gluten Free Mixed Berry Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Produce

  • Strawberry 40 g

  • Blueberry 35 g

  • Fresh Rosemary 1/2 bunch

Spices

  • Salt 1 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Unsalted Butter 3 Tbsp

Pantry

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 mL

  • Light Brown Sugar 50 g

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 g 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 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
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 40 g, halved Strawberry
    • 35 g, halved Blueberry
  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 800 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 11.0 g 56%
Unsaturated Fat 20 g  
Cholesterol 220 mg 73%
Sodium 1350 mg 60%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 2 g 8%
Sugars Total 20 g  
Good Source: Protein 21 g 41%
Vitamin C 7 mg 8%
Calcium Ca 359 mg 30%
Iron Fe 4.0 mg 25%
Load More

By Innit Culinary Team