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

   Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

   • 1/2 cup , toasted, chopped Pecans
   • 1/2 cup Maple Syrup
   • 2 Tbsp Unsalted Butter
   • 1/2 tsp Kosher Salt
   • 3 slices Orange Peels
   • 1 tsp Vanilla Extract
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