Paleo Avocado Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 2 Tbsp

  • Fresh Dill Weed 2 Tbsp

  • Cucumber 35 g

  • Hass Avocado 1

  • Fresh Persian Lime 1

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Plain Greek Yogurt 120 g

Spices

  • Salt 2 tsp

  • Black Pepper 1/2 tsp

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive 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 Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 120 g Plain Greek Yogurt
    • 35 g, diced Cucumber
    • 1 tsp Salt
    • 1 Tbsp, juiced Fresh Persian Lime
    • 2 Tbsp, thinly sliced Fresh Chives
    • 2 Tbsp, chopped Fresh Dill Weed
    • 1/2 tsp Black Pepper
    • 1 Tbsp Olive Oil
  3. Prep Smash-In

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

    • 1, diced Hass Avocado
    • 1 tsp Salt
  4. 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
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 16.0 g 79%
Unsaturated Fat 22 g  
Cholesterol 190 mg 63%
Sodium 1620 mg 70%
Total Carbohydrate 25 g 9%
Good Source: Fiber 6 g 21%
Sugars Total 12 g  
Excellent Source: Protein 12 g 24%
Good Source: Vitamin C 11 mg 15%
Excellent Source: Calcium 323 mg 25%
Load More

By Innit Culinary Team