Gluten Free Pumpkin Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Chives 2 tablespoons

  • Orange 1

  • Plum Tomato 1/2

  • Limes 2

  • Green Jalapeño Pepper 1

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 grams

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Spices

  • Ground Cinnamon 1 teaspoon

  • Ground Nutmeg 1/2 teaspoon

  • Vanilla Extract 1/2 teaspoon

  • Salt 4 teaspoons

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

Pantry

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

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 Smash-In

    Add ingredients into batter. Mix well.

    • 120 grams Tinned Pumpkin Puree
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Nutmeg
    • 1/2 teaspoon Vanilla Extract
  3. 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
  4. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Plum Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Lime
    • 80 grams, sliced Orange
    • 1 tablespoon Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 11.0 g 56%
Unsaturated Fat 20 g  
Cholesterol 220 mg 73%
Sodium 2850 mg 120%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 5 g 16%
Sugars Total 12 g  
Protein 15 g 30%
Good Source: Vitamin C 38 mg 45%
Calcium Ca 381 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team