Paleo Pumpkin Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 1/2 bunch

  • Dill Weed 1/4 bunch

  • Cucumber 1/2

  • Mint 1/4 bunch

  • Fresh Persian Lime 1

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Plain Greek Yogurt 120 g

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1/2 tsp

  • Salt 2 tsp

  • Black Pepper 1/2 tsp

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 Tbsp

  • Coconut Oil 4 Tbsp

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 Water
    • 2 Tbsp Honey
    • 4 Tbsp Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 2 1/2 Tbsp Coconut Flour
  2. Prep Topping

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

    • 1/2, diced Cucumber
    • 1/2 bunch, minced Fresh Chives
    • 1/4 bunch, chopped Dill Weed
    • 1/4 bunch, leaves picked, chopped Mint
    • 120 g Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1, juiced Fresh Persian Lime
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  3. Prep Smash-In

    Add ingredients into batter. Mix well.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
  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 440 kcal  
Total Fat 32.0 g 40%
Total Saturated Fat 15.0 g 74%
Unsaturated Fat 17 g  
Cholesterol 190 mg 63%
Sodium 1620 mg 70%
Total Carbohydrate 25 g 9%
Good Source: Fiber 5 g 17%
Sugars Total 13 g  
Excellent Source: Protein 12 g 24%
Good Source: Vitamin C 11 mg 15%
Excellent Source: Calcium 358 mg 30%
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By Innit Culinary Team