Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Courgette 110 g

  • Carrot 130 g

Canned/Bottled Goods

  • Maple Syrup 120 ml

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • 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

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Coconut Oil 4 Tbsp

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

    Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

    • 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, remove excess moisture from vegetables with a paper towel. Mix well into batter.

    • 110 g, grated Courgette
    • 130 g, grated Carrot
    • 1 tsp Salt
    • 1 tsp Olive Oil
  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 590 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 18.0 g 89%
Unsaturated Fat 21 g  
Cholesterol 200 mg 67%
Sodium 1340 mg 60%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 4 g 13%
Sugars Total 36 g  
Protein 11 g 22%
Vitamin C 8 mg 8%
Calcium Ca 333 mg 25%
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By Innit Culinary Team