Ingredients
4 ServingsProduce
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Banana 1
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Dried Mango 1/4 cup
Canned/Bottled Goods
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Honey 2 Tbsp
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Coconut Oil 1/4 cup
Baking Products
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Granulated Sugar 3/8 cup
Dairy & Eggs
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Eggs 4
Spices
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Kosher Salt 1/2 Tbsp
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Ground Coriander Seeds 1/4 tsp
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Vanilla Extract 1/2 tsp
Dry Goods
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Almond Flour 1 1/2 cups
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Baking Powder 1 Tbsp
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Coconut Flour 2 1/2 Tbsp
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Dried Toasted Coconut Meat 1/2 cup
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Roasted Macadamia Nuts 1/4 cup
Pantry
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Canola Oil 1 Tbsp
Preparation
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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
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Prep Topping
Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 242 F. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.
- 1/2 cup Dried Toasted Coconut Meat
- 1/4 cup , chopped Dried Mango
- 1/4 cup , chopped Roasted Macadamia Nuts
- 3/8 cup Granulated Sugar
- 2 Tbsp Water
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Coriander Seeds
- 1/2 tsp Vanilla Extract
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Prep Smash-In
Fold into pancake mix gently.
- 1 , sliced Banana
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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
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Serve and Enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 750 kcal | |
Total Fat | 51 g | 65% |
Total Saturated Fat | 20 g | 101% |
Unsaturated Fat | 31 g | |
Cholesterol | 185 mg | 62% |
Sodium | 1310 mg | 60% |
Total Carbohydrate | 55 g | 20% |
Fiber Total Dietary | 7 g | 25% |
Sugars Total | 35 g | |
Protein | 17 g | 35% |
Vitamin C | 7 mg | 8% |
Calcium Ca | 359 mg | 30% |
By Innit Culinary Team