Ingredients

4 Servings

Produce

  • Raspberries 1 cup

  • Strawberry 1/2 cup

  • Blueberry 1 1/2 cups

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Coconut Oil 1/4 cup

Baking Products

  • Light Brown Sugar 1/3 cup

Dairy & Eggs

  • Eggs 4

Spices

  • Vanilla Extract 1/2 Tbsp

  • Kosher Salt 1 1/4 tsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

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 Smash-In

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 1/4 cup, hulled, sliced Strawberry
    • 1/4 cup Blueberry
  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 Tbsp Canola Oil
  4. Prep Topping

    Combine all ingredients in a small saucepan and bring to a simmer over low heat. Simmer for 10 minutes, stirring occasionally, or until reduced to a runny, jam-like consistency.

    • 1 cup Raspberries
    • 1 cup Blueberry
    • 1/3 cup Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/4 tsp Kosher Salt
  5. Serve and enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 650 kcal  
Total Fat 41 g 53%
Total Saturated Fat 15 g 73%
Unsaturated Fat 26 g  
Cholesterol 185 mg 62%
Sodium 1170 mg 50%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 9 g 33%
Sugars Total 36 g  
Protein 17 g 33%
Vitamin C 25 mg 25%
Calcium Ca 375 mg 30%
Load More

By Innit Culinary Team