Paleo Avocado Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Dried Mango 1/4 cup

  • Avocado 1

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Egg 4

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dry Goods

  • Toasted Coconut 1/2 cup

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Roasted Macadamia Nut 1/4 cup

  • Dried Goji Berry 1/4 cup

  • Baking Powder 1 tablespoon

Pantry

  • Sugar 3/8 cup

  • Coconut Oil 1/4 cup

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 Egg
    • 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 Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 1/4 cup Dried Goji Berry
  3. Prep Smash-In

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

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

    Cook 1/2 cup scoop of batter in skillet untill bubbles apear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 760 kcal  
Total Fat 52.0 g 67%
Total Saturated Fat 21.0 g 103%
Unsaturated Fat 31 g  
Cholesterol 185 mg 62%
Sodium 1880 mg 80%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 10 g 34%
Sugars Total 34 g  
Protein 18 g 35%
Vitamin C 12 mg 15%
Good Source: Calcium 633 mg 50%
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By Innit Culinary Team