Buttermilk Avocado Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Limes 2

  • Fresh Green Jalapeño Pepper 1

  • Chives 2 Tbsp

  • Orange 1

  • Persian Cucumber 1/2

  • Fresh Roma Tomato 1/2

  • Avocado 1

Spices

  • Kosher Salt 2 Tbsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Preparation

  1. Prep Batter

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

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Smash-In

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

    • 1, diced Avocado
    • 1 tsp Kosher Salt
  3. 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 Tbsp Canola Oil
  4. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Fresh Green Jalapeño Pepper
    • 2 Tbsp, chopped Chives
    • 2 Tbsp, chopped Cilantro
    • 1, juiced Lime
    • 1/2 cup, sliced Orange
    • 1 Tbsp Kosher Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 530 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 18 g  
Cholesterol 125 mg 42%
Sodium 3980 mg 170%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 7 g 25%
Sugars Total 12 g  
Protein 13 g 25%
Good Source: Vitamin C 46 mg 50%
Calcium Ca 364 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team