Paleo Pumpkin Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 120 mL

  • Tinned Pumpkin Puree 120 g

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1/2 Tbsp

  • 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

  • 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

    Place syrup into small saucepan and heat, simmer for 2 minutes. Turn the saucepan off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 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

    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 580 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 18.0 g 88%
Unsaturated Fat 20 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 48 g 18%
Fiber Total Dietary 4 g 14%
Sugars Total 35 g  
Protein 11 g 22%
Vitamin C 2 mg 2%
Calcium Ca 334 mg 25%
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By Innit Culinary Team