Gluten Free Avocado Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Avocado 1

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Unsalted Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Whole Eggs 4

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1/2 Tbsp

Dry Goods

  • Pecan 1/2 cup

  • Xanthan Gum 1 tsp

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 tsp

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 tsp Xanthan Gum
    • 1 tsp Kosher Salt
    • 2 tsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Place all ingredients into a small saucepan and simmer for two minutes (or until pecans are lightly browned). Set sauce aside and allow to cool for 5 minutes.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Kosher Salt
    • 3 slices Orange Peel
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

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

    • 1, diced Avocado
    • 1 tsp Kosher Salt
  4. 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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 890 kcal  
Total Fat 56.0 g 72%
Total Saturated Fat 17.0 g 85%
Unsaturated Fat 39 g  
Cholesterol 235 mg 78%
Sodium 1410 mg 60%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 6 g 23%
Sugars Total 31 g  
Protein 17 g 33%
Vitamin C 6 mg 6%
Calcium Ca 397 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team