Paleo Mixed Berry Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Strawberry 1/2 cup

  • Orange Peel 3 slices

  • Blueberry 1/2 cup

Canned/Bottled Goods

  • Honey 2 tablespoons

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Unsalted Butter 2 tablespoons

  • Eggs 4

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1/2 tablespoon

Dry Goods

  • Pecan 1/2 cup

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • 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 Eggs
    • 1/2 cup Water
    • 2 tablespoons Honey
    • 1/4 cup Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Kosher Salt
    • 2 1/2 tablespoons Coconut Flour
  2. Prep Topping

    Place syrup into small saucepot and heat, simmer for 2 minutes. Turn the sauce pot off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 tablespoons Unsalted Butter
    • 1/2 teaspoon Kosher Salt
    • 3 slices Orange Peel
    • 1 teaspoon Vanilla Extract
  3. Prep Smash-In

    Prepare berries. Fold into pancake mix gently.

    • 1/4 cup, halved Strawberry
    • 1/4 cup, halved Blueberry
  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 tablespoon Canola Oil
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 720 kcal  
Total Fat 50.0 g 64%
Total Saturated Fat 19.0 g 93%
Unsaturated Fat 31 g  
Cholesterol 200 mg 67%
Sodium 1370 mg 60%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 7 g 24%
Sugars Total 38 g  
Protein 16 g 32%
Vitamin C 14 mg 15%
Calcium Ca 386 mg 30%
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By Innit Culinary Team