Ingredients

4 Servings

Produce

  • Strawberries 1/4 cup

  • Blueberries 1/4 cup

  • Dried Mango 1/4 cup

Spices

  • Kosher Salt 1/2 Tbsp

  • Ground Coriander Seeds 1/4 tsp

  • Vanilla Extract 1/2 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 1 Tbsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

  • Dried Toasted Coconut Meat 1/2 cup

  • Roasted Macadamia Nuts 1/4 cup

Baking Products

  • 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 melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Eggs
    • 3 Tbsp , melted Unsalted Butter
  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 Dried Toasted Coconut Meat
    • 1/4 cup , chopped Dried Mango
    • 1/4 cup , chopped Roasted Macadamia Nuts
    • 3/8 cup Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Ground Coriander Seeds
    • 1/2 tsp Vanilla Extract
  3. Prep Smash-In

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 1/4 cup , hulled, sliced Strawberries
    • 1/4 cup Blueberries
  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 Canola Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 27 g 34%
Total Saturated Fat 13 g 67%
Unsaturated Fat 14 g  
Cholesterol 125 mg 42%
Sodium 1370 mg 60%
Total Carbohydrate 72 g 26%
Fiber Total Dietary 3 g 9%
Sugars Total 29 g  
Protein 12 g 24%
Vitamin C 11 mg 10%
Calcium Ca 335 mg 25%
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By Innit Culinary Team