Paleo Avocado Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Avocado 1

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

  • Whole Eggs 4

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1/2 Tbsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Pecan 1/2 cup

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 1/4 cup

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 Whole 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

    Place all ingredients into a small saucepan and simmer for two minutes (or until pecans are lightly browned). Set sauce aside and allow to cool for 5 minutes.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Kosher Salt
    • 3 slices Orange Peel
    • 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 880 kcal  
Total Fat 64.0 g 82%
Total Saturated Fat 20.0 g 102%
Unsaturated Fat 44 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 57 g 21%
Fiber Total Dietary 11 g 38%
Sugars Total 36 g  
Protein 18 g 37%
Vitamin C 6 mg 6%
Calcium Ca 408 mg 30%
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By Innit Culinary Team