Paleo Apple Crisp Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Fuji Apple 1

Canned/Bottled Goods

  • Maple Syrup 120 mL

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Ground Cinnamon 1 tsp

  • 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

  • Oats 80 g

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

    Prepare ingredients. Fold into pancake mix.

    • 80 g Oats
    • 180 g, grated Fuji Apple
    • 1 tsp Ground Cinnamon
  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 650 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 18.0 g 89%
Unsaturated Fat 20 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 62 g 22%
Fiber Total Dietary 6 g 20%
Sugars Total 36 g  
Protein 14 g 28%
Vitamin C 2 mg 2%
Calcium Ca 337 mg 25%
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By Innit Culinary Team