Ingredients

4 Servings

Produce

  • Avocado 1

  • Orange Peels 3 slices

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Coconut Oil 1/4 cup

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Kosher Salt 1/2 Tbsp

  • Vanilla Extract 1 tsp

Dry Goods

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

  • Coconut Flour 2 1/2 Tbsp

  • Pecans 1/2 cup

Pantry

  • Canola Oil 1 Tbsp

Preparation

  1. Prep Batter

    Whisk eggs, water, and honey in a large bowl until combined. Add all dry ingredients to the bowl, whisk to combine. Add melted coconut oil in a slow and steady stream while simultaneously whisking until combined.

    • 4 Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup , melted 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

    Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

    • 1/2 cup , toasted, chopped Pecans
    • 1/2 cup Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Kosher Salt
    • 3 slices Orange Peels
    • 1 tsp Vanilla Extract
  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 870 kcal  
Total Fat 63 g 81%
Total Saturated Fat 20 g 101%
Unsaturated Fat 43 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 10 g 36%
Sugars Total 36 g  
Protein 18 g 37%
Vitamin C 6 mg 6%
Calcium Ca 407 mg 30%
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By Innit Culinary Team