Gluten Free Pumpkin Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Dill Weed 2 tablespoons

  • Fresh Persian Lime 1

  • Chives 2 tablespoons

  • Cucumber 1/3 cup

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 4

  • Plain Greek Yogurt 1/2 cup

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 2 teaspoons

  • Black Pepper 1/2 teaspoon

  • Ground Nutmeg 1/2 teaspoon

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 teaspoons

  • Olive Oil 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 Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Chicken Eggs
    • 3 tablespoons Unsalted 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 Cucumber
    • 1 teaspoon Kosher Salt
    • 1 tablespoon, juiced Fresh Persian 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

    Add ingredients into batter. Mix well.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Nutmeg
    • 1/2 teaspoon Vanilla Extract
  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 tablespoon Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 12.0 g 62%
Unsaturated Fat 24 g  
Cholesterol 220 mg 74%
Sodium 1700 mg 70%
Total Carbohydrate 51 g 18%
Fiber Total Dietary 3 g 12%
Sugars Total 9 g  
Good Source: Protein 16 g 31%
Vitamin C 9 mg 10%
Good Source: Calcium 399 mg 30%
Good Source: Iron 4.0 mg 25%
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By Innit Culinary Team