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 Chicken Eggs
   • 1/2 cup Water
   • 2 tablespoons Honey
   • 1/4 cup Coconut Oil
   • 1 1/2 cups Almond Flour
   • 1 tablespoon Baking Powder
   • 1 teaspoon Kosher Salt
   • 2 1/2 tablespoons Coconut Flour
2. Prep Topping

   In a small sauce pot bring your sugar and water to 242 degrees. Turn the pot off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

   • 1/2 cup Toasted Coconut
   • 1/4 cup Dried Mango
   • 1/4 cup Roasted Macadamia Nut
   • 3/8 cup Granulated Sugar
   • 2 tablespoons Water
   • 1/2 teaspoon Kosher Salt
   • 1/4 teaspoon Ground Coriander Seeds
   • 1/2 teaspoon Vanilla Extract
   • 1/4 cup Dried Goji Berry
3. Prep Smash-In

   Prepare berries. Fold into pancake mix gently.

   • 1/4 cup, halved Strawberry
   • 1/4 cup, halved Blueberry
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 tablespoon Canola Oil
5. Serve and enjoy!

   Garnish and enjoy!

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By Innit Culinary Team