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.

   • 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
2. Prep Topping

   Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

   • 85 g Almond Butter
   • 1/4 tsp Ground Cinnamon
   • 1/8 tsp Ground Nutmeg
   • 2 Tbsp Flaked Almonds
   • 1 , zested, juiced Orange
   • 1/4 tsp Salt
3. Prep Smash-In

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

   • 40 g , hulled, sliced Strawberries
   • 35 g 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!

Get The Full Experience

Download Free App

Suggested Meals

Orzo

Salad

Tomato Chickpea

Curry

Zoodle & Brown

Rice Bowl

Gluten Free

Pumpkin Pancakes

Salmon

Fillet

By Innit Culinary Team