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 Whole Eggs
   • 120 ml Water
   • 2 Tbsp Honey
   • 4 Tbsp , melted Coconut Oil
   • 140 g Ground Almonds
   • 1 Tbsp Baking Powder
   • 1 tsp Salt
   • 2 1/2 Tbsp Coconut Flour
2. Prep Topping

   Roughly chop pecans. Combine pecans and the rest of the ingredients in a small saucepan. Place over medium-high heat and let simmer for 2 minutes or until pecans are lightly browned. Set sauce aside and allow to cool for 5 minutes.

   • 50 g , toasted, chopped Pecans
   • 120 ml Maple Syrup
   • 2 Tbsp Unsalted Butter
   • 1/2 tsp Salt
   • 3 slices Orange Peel
   • 1 tsp Vanilla Extract
3. Prep Smash-In

   Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

   • 120 g Tinned Pumpkin Puree
   • 1/2 tsp Ground Cinnamon
   • 1/2 tsp Ground Nutmeg
   • 1/2 tsp Vanilla Extract
   • 1 , zested Orange
4. Cook Pancake

   Cook 1/2 cup scoop of batter in frying pan 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!

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By Innit Culinary Team