Ingredients
4 ServingsProduce
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Fuji Apple 1
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Dill 1/4 bunch
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Lime 1
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Fresh Chives 1/2 bunch
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Mint 1/4 bunch
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Cucumber 1/2
Canned/Bottled Goods
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Honey 2 Tbsp
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Coconut Oil 1/4 cup
Dairy & Eggs
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Eggs 4
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Plain Greek Yogurt 1/2 cup
Spices
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Kosher Salt 2 tsp
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Ground Cinnamon 1 tsp
Dry Goods
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Coconut Flour 2 1/2 Tbsp
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Almond Flour 1 1/2 cups
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Oats 1 cup
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Baking Powder 1 Tbsp
Pantry
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Canola Oil 1 Tbsp
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Black Pepper 1/2 tsp
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Olive Oil 1 Tbsp
Preparation
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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
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Prep Topping
Prepare ingredients. In a medium bowl combine all in ingredients and fold well until evenly mixed.
- 1/2, diced Cucumber
- 1/2 bunch, minced Fresh Chives
- 1/4 bunch, chopped Dill
- 1/4 bunch, leaves picked, chopped Mint
- 1/2 cup Plain Greek Yogurt
- 1 Tbsp Olive Oil
- 1, juiced Lime
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
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Prep Smash-In
Prepare ingredients. Fold into pancake mix.
- 1 cup Oats
- 1 cup, grated Fuji Apple
- 1 tsp Ground Cinnamon
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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
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Serve and enjoy!
Garnish and enjoy!

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 680 kcal | |
Total Fat | 45 g | 58% |
Total Saturated Fat | 16 g | 80% |
Unsaturated Fat | 29 g | |
Cholesterol | 190 mg | 63% |
Sodium | 1620 mg | 70% |
Total Carbohydrate | 45 g | 17% |
Excellent Source: Fiber
![]() |
10 g | 36% |
Sugars Total | 15 g | |
Excellent Source: Protein
![]() |
21 g | 42% |
Good Source: Vitamin C
![]() |
13 mg | 15% |
Excellent Source: Calcium
![]() |
440 mg | 35% |
By Innit Culinary Team