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

   Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

   • 110 g , grated Courgette
   • 130 g , grated Carrots
   • 1 tsp Salt
   • 1 tsp Olive Oil
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

BBQ

Ribs

Gluten Free Mixed

Berry Pancakes

Chicken Kale

Salad

Cashew Crusted

Avocado

Sesame Nori

Mushroom Bowl

By Innit Culinary Team