Paleo Avocado Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Avocado 1

  • Orange 1

Dry Goods

  • Flaked Almond 1 tablespoon

  • Ground Almonds 140 grams

  • Coconut Flour 22 grams

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 1 tablespoon

  • Coconut Oil 59 milliliters

Dairy & Eggs

  • Eggs 4

Canned/Bottled Goods

  • Honey 2 tablespoons

Packaged Products

  • Almond Butter 130 grams

Spices

  • Ground Cinnamon 1/4 teaspoon

  • Ground Nutmeg 1/8 teaspoon

  • Vanilla Extract 1 teaspoon

  • Salt 1 teaspoon

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 Eggs
    • 120 milliliters Water
    • 2 tablespoons Honey
    • 59 milliliters Coconut Oil
    • 140 grams Ground Almonds
    • 1 tablespoon Baking Powder
    • 1 teaspoon Salt
    • 22 grams Coconut Flour
  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 60 grams Almond Butter
    • 1/4 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Nutmeg
    • 1 teaspoon Orange Zest
    • 1 tablespoon Flaked Almond
    • 2 tablespoons, juiced Orange
    • 1 teaspoon Vanilla Extract
  3. Prep Smash-In

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

    • 1, diced Avocado
    • 1 teaspoon 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 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 670 kcal  
Total Fat 50.0 g 64%
Total Saturated Fat 16.0 g 80%
Unsaturated Fat 34 g  
Cholesterol 185 mg 62%
Sodium 1030 mg 45%
Total Carbohydrate 33 g 12%
Fiber Total Dietary 10 g 35%
Sugars Total 14 g  
Protein 18 g 37%
Vitamin C 26 mg 30%
Calcium Ca 411 mg 30%
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By Innit Culinary Team