Gluten Free Pumpkin Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Dill 1/4 bunch

  • Lime 1

  • Fresh Chives 1/2 bunch

  • Orange 1

  • Mint 1/4 bunch

  • Cucumber 1/2

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Whole Eggs 4

  • Plain Greek Yogurt 1/2 cup

Spices

  • Vanilla Extract 1/2 tsp

  • Kosher Salt 2 tsp

  • Black Pepper 1/2 tsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1 tsp

Dry Goods

  • Xanthan Gum 1 tsp

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 tsp

  • Olive Oil 1 Tbsp

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.

    • 1 1/2 cups Gluten Free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Kosher Salt
    • 2 tsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Prepare ingredients. In a medium bowl combine all in ingredients and fold well until evenly mixed.

    • 1/2, diced Cucumber
    • 1/2 bunch, minced Fresh Chives
    • 1/4 bunch, chopped Dill
    • 1/4 bunch, leaves picked, chopped Mint
    • 1/2 cup Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper
  3. Prep Smash-In

    Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
    • 1, zested Orange
  4. 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
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 550 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 7.0 g 35%
Unsaturated Fat 21 g  
Cholesterol 200 mg 66%
Sodium 1710 mg 70%
Total Carbohydrate 57 g 21%
Fiber Total Dietary 5 g 18%
Sugars Total 13 g  
Good Source: Protein 16 g 33%
Excellent Source: Vitamin C 34 mg 35%
Good Source: Calcium 438 mg 35%
Good Source: Iron 5.5 mg 30%
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By Innit Culinary Team