Paleo Pumpkin Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Navel Orange 1

Dry Goods

  • Flaked Almond 1 Tbsp

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 59 mL

Dairy & Eggs

  • Whole Eggs 4

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

  • Honey 2 Tbsp

Packaged Products

  • Almond Butter 130 g

Spices

  • Ground Cinnamon 1 1/4 tsp

  • Ground Nutmeg 5/8 tsp

  • Vanilla Extract 1/2 Tbsp

  • Salt 1 tsp

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

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

    • 60 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Flaked Almond
    • 2 Tbsp, juiced Navel Orange
    • 1 tsp Vanilla Extract
  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 600 kcal  
Total Fat 44.0 g 56%
Total Saturated Fat 15.0 g 76%
Unsaturated Fat 29 g  
Cholesterol 185 mg 62%
Sodium 1020 mg 45%
Total Carbohydrate 32 g 11%
Fiber Total Dietary 8 g 27%
Sugars Total 15 g  
Protein 18 g 35%
Vitamin C 22 mg 25%
Calcium Ca 419 mg 30%
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By Innit Culinary Team