Ingredients
4 ServingsProduce
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Courgette 110 g
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Carrots 130 g
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Orange Peel 3 slices
Canned/Bottled Goods
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Honey 2 Tbsp
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Coconut Oil 4 Tbsp
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Maple Syrup 120 ml
Dairy & Eggs
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Whole Eggs 4
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Unsalted Butter 2 Tbsp
Spices
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Salt 1/2 Tbsp
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Vanilla Extract 1 tsp
Dry Goods
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Ground Almonds 140 g
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Baking Powder 1 Tbsp
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Coconut Flour 2 1/2 Tbsp
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Pecans 50 g
Pantry
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Canola Oil 1 Tbsp
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Olive Oil 1 tsp
Preparation
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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
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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 Pecans
- 120 ml Maple Syrup
- 2 Tbsp Unsalted Butter
- 1/2 tsp Salt
- 3 slices Orange Peel
- 1 tsp Vanilla Extract
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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 Carrots
- 1 tsp Salt
- 1 tsp Olive Oil
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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
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Serve and Enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 590 kcal | |
Total Fat | 39 g | 50% |
Total Saturated Fat | 18 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% |
By Innit Culinary Team