Gluten Free Mixed Berry Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Strawberry 40 grams

  • Dried Mango 40 grams

  • Blueberry 35 grams

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

    Prepare berries. Fold into pancake mix gently.

    • 40 grams, halved Strawberry
    • 35 grams, 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 tablespoon Vegetable Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 710 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 16.0 g 78%
Unsaturated Fat 23 g  
Cholesterol 220 mg 73%
Sodium 1410 mg 60%
Total Carbohydrate 74 g 27%
Fiber Total Dietary 3 g 10%
Sugars Total 30 g  
Protein 16 g 31%
Vitamin C 12 mg 15%
Calcium Ca 352 mg 25%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team