1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. 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
3. Cook Bacon

   Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

   • 8 slices Raw Bacon Slice
   • 1/4 cup Light Brown Sugar
   • 4 sprigs , leaves picked Fresh Rosemary
4. Prep Smash-In

   Whisk ingredients into pancake batter. Mix well to make bright green color.

   • 1 , diced Avocado
   • 1 tsp Kosher Salt
5. 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
6. Serve and Enjoy!

   Garnish and enjoy!

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Breast

	Amount per serving	Daily value percentage
Calories	810 kcal
Total Fat	30 g	38%
Total Saturated Fat	7 g	35%
Unsaturated Fat	23 g
Cholesterol	195 mg	65%
Sodium	1360 mg	60%
Total Carbohydrate	64 g	23%
Fiber Total Dietary	7 g	25%
Sugars Total	20 g
Good Source: Protein	22 g	43%
Vitamin C	7 mg	8%
Calcium Ca	391 mg	30%
Iron Fe	4.5 mg	25%

Load More

	Amount per serving	Daily value percentage
Vitamin D	2 µg	10%
Potassium K	790 mg	15%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.7 mg	50%
Niacin	3.5 mg	25%
Pantothenic Acid	2 mg	40%
Vitamin B-6	0.3 mg	15%
Folate (B9)	88 µg	20%
Good Source: Vitamin B12	1.1 µg	45%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team