Paleo Apple Crisp Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Fuji Apple 1

  • Orange Peel 3 slices

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

  • Ground Cinnamon 1 tsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Pecan 1/2 cup

  • Oats 1 cup

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • 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 Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup 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

    Prepare ingredients. Fold into pancake mix.

    • 1 cup Oats
    • 1 cup, grated Fuji Apple
    • 1 tsp Ground Cinnamon
  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 860 kcal  
Total Fat 56.0 g 72%
Total Saturated Fat 19.0 g 97%
Unsaturated Fat 37 g  
Cholesterol 200 mg 67%
Sodium 1320 mg 60%
Total Carbohydrate 68 g 25%
Fiber Total Dietary 9 g 34%
Sugars Total 37 g  
Protein 20 g 40%
Vitamin C 2 mg 2%
Calcium Ca 404 mg 30%
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By Innit Culinary Team