Paleo Avocado Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • Light Brown Sugar 1/4 cup

  • Coconut Oil 1/4 cup

Produce

  • Fresh Rosemary 1/2 bunch

  • Avocado 1

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

Spices

  • Kosher Salt 1 teaspoon

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  3. Prep Smash-In

    Whisk ingredients into pancake batter. Mix well to make bright green color.

    • 1, diced Avocado
    • 1 teaspoon Kosher Salt
  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 800 kcal  
Total Fat 41.0 g 53%
Total Saturated Fat 15.0 g 77%
Unsaturated Fat 26 g  
Cholesterol 185 mg 62%
Sodium 1270 mg 60%
Total Carbohydrate 41 g 15%
Fiber Total Dietary 8 g 30%
Sugars Total 24 g  
Good Source: Protein 22 g 44%
Vitamin C 6 mg 6%
Calcium Ca 359 mg 30%
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By Innit Culinary Team