Gluten Free Banana Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Banana 1

  • Orange 1

Dry Goods

  • Almond Slivers 1 Tbsp

  • Xanthan Gum 1 tsp

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 4

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1 tsp

  • Ground Nutmeg 1/8 tsp

  • Ground Cinnamon 1/4 tsp

Packaged Products

  • Almond Butter 1/2 cup

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

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

    • 1/4 cup Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Almond Slivers
    • 2 Tbsp, juiced Orange
    • 1 tsp Vanilla Extract

  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana

  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!

Suggested Meals

Cashew Crusted

Avocado

Paleo Apple

Crisp Pancakes

Penne Creamy

Parmesan

Buttermilk Zucchini

Carrot Pancakes

Garlic

Shrimp

Nutrition

  Amount per
serving		 Daily value percentage
Calories 780 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 13.0 g 63%
Unsaturated Fat 36 g  
Cholesterol 220 mg 73%
Sodium 1110 mg 50%
Total Carbohydrate 61 g 22%
Fiber Total Dietary 6 g 23%
Sugars Total 15 g  
Protein 22 g 43%
Vitamin C 23 mg 25%
Calcium Ca 468 mg 35%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team