Paleo Avocado Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Fresh Chives 2 Tbsp

  • Hass Avocado 1

  • Navel Orange 1

  • Fresh Roma Tomato 1/2

  • Fresh Persian Limes 2

  • Green Jalapeño Pepper 1

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Salt 4 tsp

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 59 mL

Preparation

  1. Prep Batter

    Prepare batter ingredients. In separate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries, whisking well to avoid lumps.

    • 4 Whole Eggs
    • 120 mL Tap Water
    • 2 Tbsp Honey
    • 59 mL Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 22 g Coconut Flour
  2. Prep Smash-In

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

    • 1, diced Hass Avocado
    • 1 tsp Salt
  3. Cook Pancake

    Cook 1/2 cup scoop of batter in frying pan until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  4. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Fresh Cilantro
    • 1, juiced Fresh Persian Lime
    • 80 g, sliced Navel Orange
    • 1 Tbsp Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 470 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 15.0 g 73%
Unsaturated Fat 19 g  
Cholesterol 185 mg 62%
Sodium 2770 mg 120%
Total Carbohydrate 31 g 11%
Good Source: Fiber 7 g 26%
Sugars Total 14 g  
Protein 12 g 23%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 309 mg 25%
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By Innit Culinary Team