Gluten Free Avocado Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 1/4 cup

  • Hass Avocado 1

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander Seeds 1/4 teaspoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 5/12 cup

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

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

    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 Granulated Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Ground Coriander Seeds
    • 1/2 teaspoon Vanilla Extract
    • 1/4 cup Dried Goji Berry
  3. Prep Smash-In

    Whisk ingredients into pancake batter. Mix well to make bright green color.

    • 1, diced Hass Avocado
    • 1 teaspoon Kosher Salt
  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 830 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 18.0 g 88%
Unsaturated Fat 31 g  
Cholesterol 220 mg 73%
Sodium 1420 mg 60%
Total Carbohydrate 78 g 28%
Fiber Total Dietary 6 g 22%
Sugars Total 30 g  
Protein 17 g 34%
Vitamin C 12 mg 15%
Calcium Ca 363 mg 30%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team