Paleo Pumpkin Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Fresh Persian Limes 2

  • Fresh Green Jalapeño Pepper 1

  • Chives 2 tablespoons

  • Navel Orange 1

  • Persian Cucumber 1/2

  • Fresh Roma Tomato 1/2

Canned/Bottled Goods

  • Honey 2 tablespoons

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Whole Chicken Eggs 4

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 4 teaspoons

  • Ground Nutmeg 1/2 teaspoon

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 1 tablespoon

  • 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 Whole Chicken 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 Smash-In

    Add ingredients into batter. Mix well.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Nutmeg
    • 1/2 teaspoon Vanilla Extract
  3. 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
  4. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Fresh Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Fresh Persian Lime
    • 1/2 cup, sliced Navel Orange
    • 1 tablespoon Kosher Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 15.0 g 73%
Unsaturated Fat 23 g  
Cholesterol 185 mg 62%
Sodium 2770 mg 120%
Total Carbohydrate 36 g 13%
Good Source: Fiber 8 g 30%
Sugars Total 16 g  
Good Source: Protein 16 g 31%
Good Source: Vitamin C 42 mg 45%
Good Source: Calcium 380 mg 30%
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By Innit Culinary Team