Gluten Free Avocado Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 grams

  • Avocado 1

Spices

  • Vanilla Extract 1/2 teaspoon

  • Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Pantry

  • Sugar 83 grams

  • Vegetable Oil 74 milliliters

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Roasted Macadamia Nut 35 grams

  • Toasted Coconut 40 grams

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

  • Dried Goji Berry 20 grams

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

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

    • 1, diced Avocado
    • 1 teaspoon 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 tablespoon Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 790 kcal  
Total Fat 45.0 g 58%
Total Saturated Fat 17.0 g 84%
Unsaturated Fat 28 g  
Cholesterol 220 mg 73%
Sodium 1420 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 6 g 20%
Sugars Total 29 g  
Protein 16 g 33%
Vitamin C 10 mg 10%
Calcium Ca 356 mg 25%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team