Paleo Avocado Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Dill 2 Tbsp

  • Lime 1

  • Chives 2 Tbsp

  • Avocado 1

  • Cucumber 1/3 cup

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Plain Greek Yogurt 1/2 cup

Spices

  • Kosher Salt 2 tsp

  • Black Pepper 1/2 tsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 1/4 cup

  • Olive Oil 1 Tbsp

Preparation

  1. Prep Batter

    Prepare batter ingredients. In seperate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries whisking well to avoid lumps.

    • 4 Whole Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 2 1/2 Tbsp Coconut Flour
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2 cup Plain Greek Yogurt
    • 1/3 cup, diced Cucumber
    • 1 tsp Kosher Salt
    • 1 Tbsp, juiced Lime
    • 2 Tbsp, thinly sliced Chives
    • 2 Tbsp, chopped Dill
    • 1/2 tsp Black Pepper
    • 1 Tbsp Olive Oil
  3. Prep Smash-In

    Whisk ingredients into pancake batter. Mix well to make bright green color.

    • 1, diced Avocado
    • 1 tsp Kosher Salt
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet 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 620 kcal  
Total Fat 49.0 g 63%
Total Saturated Fat 17.0 g 83%
Unsaturated Fat 32 g  
Cholesterol 190 mg 63%
Sodium 1620 mg 70%
Total Carbohydrate 31 g 11%
Excellent Source: Fiber 9 g 31%
Sugars Total 13 g  
Excellent Source: Protein 17 g 34%
Good Source: Vitamin C 13 mg 15%
Excellent Source: Calcium 384 mg 30%
Load More

By Innit Culinary Team