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

   Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

   • 85 g Almond Butter
   • 1/4 tsp Ground Cinnamon
   • 1/8 tsp Ground Nutmeg
   • 2 Tbsp Flaked Almonds
   • 1 , zested, juiced Orange
   • 1/4 tsp Salt
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 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!

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By Innit Culinary Team