1. Preheat

   Preheat the oven to 175C.

   Connect Oven
2. 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.

   • 190 g Gluten-free Flour
   • 1 tsp Xanthan Gum
   • 1 tsp Salt
   • 2 tsp Granulated Sugar
   • 310 ml Buttermilk
   • 4 Whole Eggs
   • 4 Tbsp Vegetable Oil
   • 1 Tbsp Baking Powder
3. Cook Bacon

   Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

   • 8 slices Bacon
   • 50 g Light Brown Sugar
   • 4 sprigs , leaves picked Fresh Rosemary
4. Prep Smash-In

   Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

   • 120 g Tinned Pumpkin Puree
   • 1/2 tsp Ground Cinnamon
   • 1/2 tsp Ground Nutmeg
   • 1/2 tsp Vanilla Extract
   • 1 , zested Orange
5. 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
6. Serve and Enjoy!

   Garnish and enjoy!

Get The Full Experience

Download Free App

Suggested Meals

Paleo Apple

Crisp Pancakes

Paleo Mixed

Berry Pancakes

Ribs

Sesame Ginger

Salmon

Teriyaki Salmon

Fillet

By Innit Culinary Team