Paleo Pumpkin Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 40 g

  • Navel Orange 1

Canned/Bottled Goods

  • Tinned Pumpkin Puree 120 g

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Ground Cinnamon 1 tsp

  • Ground Nutmeg 1/2 tsp

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

  • Dried Goji Berry 20 g

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 4 Tbsp

  • Granulated Sugar 75 g

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

    In a small saucepan bring your sugar and water to 242 degrees. Turn the pan off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 40 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  3. Prep Smash-In

    Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

    • 120 g Tinned Pumpkin Puree
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
    • 1, zested Navel Orange
  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 570 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 18.0 g 91%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Sodium 1330 mg 60%
Total Carbohydrate 53 g 19%
Fiber Total Dietary 5 g 18%
Sugars Total 36 g  
Protein 12 g 24%
Vitamin C 27 mg 30%
Calcium Ca 317 mg 25%
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By Innit Culinary Team