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 melted butter in a slow and steady stream while simultaneously whisking until combined.

   • 1 1/2 cups All Purpose Flour
   • 1 Tbsp Baking Powder
   • 1 tsp Kosher Salt
   • 1 Tbsp Granulated Sugar
   • 1 1/3 cups Buttermilk
   • 2 Eggs
   • 3 Tbsp , melted Unsalted Butter
2. Prep Smash-In

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

   • 1 , diced Avocado
   • 1 tsp Kosher Salt
3. 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 Canola Oil
4. Prep Topping

   Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

   • 1/2 , diced English Cucumber
   • 1/2 , large, diced Red Tomato
   • 1 , seeds removed, diced Green Jalapeño Pepper
   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , chopped Fresh Cilantro Leaf
   • 1/2 , juiced Lime
   • 1 , zested, segmented Orange
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
5. Serve and Enjoy!

   Garnish and enjoy!

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	Amount per serving	Daily value percentage
Calories	500 kcal
Total Fat	26 g	33%
Total Saturated Fat	9 g	47%
Unsaturated Fat	17 g
Cholesterol	125 mg	42%
Sodium	1950 mg	80%
Total Carbohydrate	55 g	20%
Fiber Total Dietary	6 g	20%
Sugars Total	12 g
Protein	12 g	25%
Good Source: Vitamin C	36 mg	40%
Good Source: Calcium	352 mg	25%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3.5 mg	20%
Vitamin D	1.6 µg	8%
Potassium K	550 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.6 mg	45%
Niacin	4 mg	25%
Pantothenic Acid	1.7 mg	35%
Vitamin B-6	0.3 mg	15%
Folate (B9)	83 µg	20%
Vitamin B-12	0.6 µg	25%

By Innit Culinary Team