Gluten Free Apple Crisp Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8 slices

Dry Goods

  • Xanthan Gum 1 tsp

  • Oats 1 cup

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Produce

  • Fuji Apple 1

  • Fresh Rosemary 4 sprigs

Spices

  • Kosher Salt 1 tsp

  • Ground Cinnamon 1 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 tsp

  • Light Brown Sugar 1/4 cup

Preparation

  1. Preheat Oven

    Preheat the oven to 350F.

  2. 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
  3. Cook Bacon

    Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

    • 8 slices Bacon
    • 1/4 cup Light Brown Sugar
    • 4 sprigs, leaves picked Fresh Rosemary
  4. Prep Smash-In

    Prepare ingredients. Fold into pancake mix.

    • 1 cup Oats
    • 1 cup, grated Fuji Apple
    • 1 tsp Ground Cinnamon
  5. 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
  6. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 820 kcal  
Total Fat 25.0 g 32%
Total Saturated Fat 6.0 g 32%
Unsaturated Fat 19 g  
Cholesterol 195 mg 65%
Sodium 1360 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 6 g 21%
Sugars Total 22 g  
Good Source: Protein 24 g 48%
Vitamin C 3 mg 4%
Calcium Ca 399 mg 30%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team