Gluten Free Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 1/4 cup

  • Orange 1

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Whole Eggs 4

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1 tsp

Dry Goods

  • Toasted Coconut 1/2 cup

  • Xanthan Gum 1 tsp

  • Roasted Macadamia Nut 1/4 cup

  • Gluten Free Flour 1 1/2 cups

  • Dried Goji Berries 1/4 cup

  • Baking Powder 1 Tbsp

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 5/12 cup

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

    In a small sauce pot bring your sugar and water to 242 degrees. Turn the pot 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.

    • 1/2 cup Toasted Coconut
    • 1/4 cup Dried Mango
    • 1/4 cup Roasted Macadamia Nut
    • 3/8 cup Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 1/4 cup Dried Goji Berries
  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 710 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 23 g  
Cholesterol 195 mg 65%
Sodium 1420 mg 60%
Total Carbohydrate 81 g 30%
Fiber Total Dietary 5 g 18%
Sugars Total 34 g  
Protein 17 g 33%
Vitamin C 29 mg 30%
Calcium Ca 385 mg 30%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team