Gluten Free Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 1/4 cup

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Eggs 4

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

  • Ground Nutmeg 1/2 teaspoon

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • Toasted Coconut 1/2 cup

  • Xanthan Gum 1 teaspoon

  • Roasted Macadamia Nut 1/4 cup

  • Gluten Free Flour 1 1/2 cups

  • Dried Goji Berry 1/4 cup

  • Baking Powder 1 tablespoon

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 5/12 cup

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 Eggs
    • 3 tablespoons Unsalted Butter
    • 1/4 cup Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Topping

    In a small sauce pot bring your sugar and water to 242 degrees. Turn the pot off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 1/2 cup Toasted Coconut
    • 1/4 cup Dried Mango
    • 1/4 cup Roasted Macadamia Nut
    • 3/8 cup Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 1/4 cup Dried Goji Berry
  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 Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 770 kcal  
Total Fat 43.0 g 55%
Total Saturated Fat 17.0 g 84%
Unsaturated Fat 26 g  
Cholesterol 220 mg 73%
Sodium 1420 mg 60%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 4 g 15%
Sugars Total 31 g  
Protein 16 g 33%
Vitamin C 8 mg 8%
Calcium Ca 372 mg 30%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team