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 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 242 F. 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.

   • 1/2 cup Dried Toasted Coconut Meat
   • 1/4 cup , chopped Dried Mango
   • 1/4 cup , chopped Roasted Macadamia Nuts
   • 3/8 cup Granulated Sugar
   • 2 Tbsp Water
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Ground Coriander Seeds
   • 1/2 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!

Get The Full Experience

Download Free App

Suggested Meals

Morning Mylkshake

Smoothie

Kale Ramen

Soup

Buttermilk Pumpkin

Pancakes

Garlic

Chicken

Chicken

Breast

By Innit Culinary Team