Gluten Free Pumpkin Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 2 Tbsp

  • Cucumber 1/2

  • Coriander 2 Tbsp

  • Oranges 2

  • Lime 1/2

  • Green Jalapeño Pepper 1

  • Fresh Red Tomato 1/2

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1/2 tsp

  • Salt 1/2 Tbsp

  • Black Pepper 1/4 tsp

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

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 vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 ml Buttermilk
    • 4 Whole Eggs
    • 4 Tbsp Vegetable Oil
    • 1 Tbsp Baking Powder
  2. 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
  3. 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 Vegetable Oil
  4. Prep Topping

    Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

    • 1/2, diced Cucumber
    • 1/2, large, diced Fresh Red Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Coriander
    • 1/2, juiced Lime
    • 1, zested, segmented Orange
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 6.0 g 32%
Unsaturated Fat 20 g  
Cholesterol 195 mg 65%
Sodium 1400 mg 60%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 5 g 17%
Sugars Total 14 g  
Protein 15 g 30%
Vitamin C 53 mg 60%
Calcium Ca 386 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team