Paleo Apple Crisp Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Oats 1 cup

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Light Brown Sugar 1/4 cup

  • Coconut Oil 1/4 cup

Produce

  • Fuji Apple 1

  • Fresh Rosemary 1/2 bunch

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Kosher Salt 1 tsp

  • Ground Cinnamon 1 tsp

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon in preheated oven for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  3. Prep Smash-In

    Prepare ingredients. Fold into pancake mix.

    • 1 cup Oats
    • 1 cup, grated Fuji Apple
    • 1 tsp Ground Cinnamon
  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 850 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 15.0 g 74%
Unsaturated Fat 24 g  
Cholesterol 185 mg 62%
Sodium 1270 mg 60%
Total Carbohydrate 54 g 19%
Fiber Total Dietary 8 g 29%
Sugars Total 26 g  
Good Source: Protein 25 g 49%
Vitamin C 2 mg 2%
Calcium Ca 372 mg 30%
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By Innit Culinary Team