Avocado Pancake with Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Produce

  • Fresh Rosemary 1/2 bunch

  • Avocado 1

Spices

  • Kosher Salt 1 tablespoon

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Unsalted Butter 3 tablespoons

  • Eggs 2

Pantry

  • Light Brown Sugar 1/4 cup

  • Canola Oil 2 tablespoons

  • Sugar 1 tablespoon

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  2. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Sugar
    • 1 1/3 cups Buttermilk
    • 2 Eggs
    • 3 tablespoons Unsalted Butter
    • 1 tablespoon Canola Oil
  3. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  4. Prep Smash-In

    Whisk ingredients into pancake batter. Mix well to make bright green color.

    • 1, diced Avocado
    • 1 teaspoon Kosher Salt
  5. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  6. Serve & Enjoy!

    Garnish. Serve and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 760 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 18 g  
Cholesterol 125 mg 42%
Sodium 2490 mg 110%
Total Carbohydrate 63 g 23%
Fiber Total Dietary 5 g 18%
Sugars Total 21 g  
Good Source: Protein 18 g 37%
Vitamin C 6 mg 6%
Calcium Ca 352 mg 25%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team