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.

   • 1 1/2 cups Gluten Free Flour
   • 1 tsp Xanthan Gum
   • 1 tsp Kosher Salt
   • 2 tsp Granulated Sugar
   • 1 1/3 cups Buttermilk
   • 4 Eggs
   • 1/4 cup 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.

   • 1/3 cup Almond Butter
   • 1/4 tsp Ground Cinnamon
   • 1/8 tsp Ground Nutmeg
   • 2 Tbsp Almond Slivers
   • 1 , zested, juiced Orange
   • 1/4 tsp Kosher Salt
3. Prep Smash-In

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

   • 1/4 cup , hulled, sliced Strawberries
   • 1/4 cup 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