Gluten Free Mixed Berry Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Produce

  • Fresh Rosemary 1/2 bunch

  • Strawberry 1/4 cup

  • Blueberry 1/4 cup

Spices

  • Kosher Salt 1 teaspoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 4

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

  • Light Brown Sugar 1/4 cup

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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 Egg
    • 3 tablespoons Butter
    • 1/4 cup Vegetable Oil
    • 1 tablespoon Baking Powder
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 1/4 cup, halved Strawberry
    • 1/4 cup, halved Blueberry
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet untill bubbles apear 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 830 kcal  
Total Fat 31.0 g 40%
Total Saturated Fat 11.0 g 56%
Unsaturated Fat 20 g  
Cholesterol 220 mg 73%
Sodium 1880 mg 80%
Total Carbohydrate 66 g 24%
Fiber Total Dietary 2 g 8%
Sugars Total 22 g  
Good Source: Protein 21 g 42%
Vitamin C 7 mg 8%
Good Source: Calcium 637 mg 50%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team