Paleo Pumpkin Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 59 mL

  • Light Brown Sugar 50 g

Produce

  • Fresh Rosemary 1/2 bunch

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 1/2 tsp

  • Salt 1 tsp

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 50 g Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  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 640 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 14.0 g 69%
Unsaturated Fat 13 g  
Cholesterol 185 mg 62%
Sodium 1270 mg 60%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 4 g 13%
Sugars Total 23 g  
Good Source: Protein 17 g 34%
Vitamin C 2 mg 2%
Calcium Ca 309 mg 25%
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By Innit Culinary Team