Paleo Pumpkin Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Raspberries 1/2 cup

  • Blackberry 1/2 cup

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Vanilla Extract 2 tsp

  • Kosher Salt 1/2 Tbsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1 tsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Light Brown Sugar 1/3 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 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 Smash-In

    Add ingredients into batter. Mix well.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
  3. 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
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 1/2 cup, cleaned, quartered Raspberries
    • 1/2 cup, cleaned, quartered Blackberry
    • 1/3 cup Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/2 tsp Kosher Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 15.0 g 73%
Unsaturated Fat 23 g  
Cholesterol 185 mg 62%
Sodium 1320 mg 60%
Total Carbohydrate 47 g 17%
Fiber Total Dietary 8 g 28%
Sugars Total 31 g  
Protein 15 g 30%
Vitamin C 9 mg 10%
Calcium Ca 368 mg 30%
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By Innit Culinary Team