Gluten Free Mixed Berry Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Dill Weed 2 tablespoons

  • Lime 1

  • Strawberry 1/4 cup

  • Chives 2 tablespoons

  • Blueberry 1/4 cup

  • English Cucumber 1/3 cup

Spices

  • Kosher Salt 2 teaspoons

  • Black Pepper 1/2 teaspoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 4

  • Plain Greek Yogurt 1/2 cup

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

  • Olive Oil 1 tablespoon

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 1 1/2 cups Gluten Free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Kosher Salt
    • 2 teaspoons Sugar
    • 1 1/3 cups Buttermilk
    • 4 Egg
    • 3 tablespoons Butter
    • 1/4 cup Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2 cup Plain Greek Yogurt
    • 1/3 cup, diced English Cucumber
    • 1 teaspoon Kosher Salt
    • 1 tablespoon, juiced Lime
    • 2 tablespoons, thinly sliced Chives
    • 2 tablespoons, chopped Fresh Dill Weed
    • 1/2 teaspoon Black Pepper
    • 1 tablespoon Olive Oil
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 1/4 cup, halved Strawberry
    • 1/4 cup, halved Blueberry
  4. Cook Pancake

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

    • 1 tablespoon Canola Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 12.0 g 61%
Unsaturated Fat 24 g  
Cholesterol 220 mg 74%
Sodium 2260 mg 100%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 2 g 9%
Sugars Total 10 g  
Excellent Source: Protein 16 g 32%
Vitamin C 13 mg 15%
Excellent Source: Calcium 660 mg 50%
Good Source: Iron 4.5 mg 25%
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By Innit Culinary Team