Ingredients

4 Servings

Produce

  • Strawberries 1/4 cup

  • Blueberries 1/4 cup

  • Orange Peels 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

Baking Products

  • Granulated Sugar 2 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Kosher Salt 1/2 Tbsp

  • Vanilla Extract 1 tsp

Dry Goods

  • Gluten Free Flour 1 1/2 cups

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Pecans 1/2 cup

Pantry

  • Vegetable Oil 1/3 cup

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 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 Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

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

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 1/4 cup , hulled, sliced Strawberries
    • 1/4 cup Blueberries
  4. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Vegetable Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 750 kcal  
Total Fat 41 g 53%
Total Saturated Fat 10 g 52%
Unsaturated Fat 31 g  
Cholesterol 210 mg 70%
Sodium 1400 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 5 g 18%
Sugars Total 33 g  
Protein 16 g 31%
Vitamin C 8 mg 8%
Calcium Ca 396 mg 30%
Iron Fe 4 mg 20%
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By Innit Culinary Team