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

   Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 117 C. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

   • 40 g Toasted Coconut
   • 40 g , chopped Dried Mango
   • 35 g , chopped Roasted Macadamia Nuts
   • 75 g Granulated Sugar
   • 2 Tbsp Water
   • 1/2 tsp Salt
   • 1/4 tsp Ground Coriander
   • 1/2 tsp Vanilla Extract
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!

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By Innit Culinary Team