Gluten Free Mixed Berry Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Strawberry 1/4 cup

  • Orange 1

  • Blueberry 1/4 cup

Dry Goods

  • Slivered Almond 1 tablespoon

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 4

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1 teaspoon

  • Ground Nutmeg 1/8 teaspoon

  • Ground Cinnamon 1/4 teaspoon

Packaged Products

  • Almond Butter 1/2 cup

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

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

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 1/4 cup Almond Butter
    • 1/4 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Nutmeg
    • 1 teaspoon Orange Zest
    • 1 tablespoon Slivered Almond
    • 2 tablespoons, juiced Orange
    • 1 teaspoon Vanilla Extract
  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 790 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 13.0 g 63%
Unsaturated Fat 36 g  
Cholesterol 220 mg 73%
Sodium 1640 mg 70%
Total Carbohydrate 62 g 23%
Fiber Total Dietary 6 g 22%
Sugars Total 12 g  
Protein 22 g 44%
Vitamin C 27 mg 30%
Calcium Ca 745 mg 60%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team