Ingredients

4 Servings

Produce

  • Dried Mango 1/4 cup

  • Orange 1

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Baking Products

  • Granulated Sugar 5/12 cup

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • 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

  • Baking Powder 1 Tbsp

Pantry

  • Vegetable Oil 1/3 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 Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 242 F. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

    • 1/2 cup Toasted Coconut
    • 1/4 cup, chopped Dried Mango
    • 1/4 cup, chopped 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
  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 690 kcal  
Total Fat 34 g 44%
Total Saturated Fat 11 g 57%
Unsaturated Fat 23 g  
Cholesterol 195 mg 65%
Sodium 1400 mg 60%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 4 g 15%
Sugars Total 31 g  
Protein 16 g 31%
Vitamin C 26 mg 30%
Calcium Ca 374 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team