Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Strawberry 80 g

  • Blueberry 70 g

Canned/Bottled Goods

  • Maple Syrup 120 ml

  • Coconut Oil 4 Tbsp

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

Dry Goods

  • Pecan 50 g

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

Preparation

  1. Prep Batter

    Whisk eggs, water, and honey in a large bowl until combined. Add all dry ingredients to the bowl, whisk to combine. Add melted coconut oil in a slow and steady stream while simultaneously whisking until combined.

    • 4 Whole Eggs
    • 120 ml Water
    • 2 Tbsp Honey
    • 4 Tbsp, melted Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 2 1/2 Tbsp Coconut Flour
  2. Prep Topping

    Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

    • 50 g, toasted, chopped Pecan
    • 120 ml Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 40 g, hulled, sliced Strawberry
    • 35 g Blueberry
  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!

Suggested Meals

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 38 g 49%
Total Saturated Fat 18 g 88%
Unsaturated Fat 20 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 3 g 12%
Sugars Total 37 g  
Protein 11 g 22%
Vitamin C 14 mg 15%
Calcium Ca 323 mg 25%
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By Innit Culinary Team