Ingredients
4 ServingsProduce
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Banana 1
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Orange Peel 3 slices
Canned/Bottled Goods
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Honey 2 Tbsp
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Coconut Oil 4 Tbsp
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Maple Syrup 120 ml
Dairy & Eggs
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Whole Eggs 4
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Unsalted Butter 2 Tbsp
Spices
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Salt 1/2 Tbsp
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Vanilla Extract 1 tsp
Dry Goods
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Ground Almonds 140 g
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Baking Powder 1 Tbsp
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Coconut Flour 2 1/2 Tbsp
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Pecans 50 g
Pantry
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Canola 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 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
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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
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Prep Smash-In
Fold into pancake mix gently.
- 1 , sliced Banana
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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
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Serve and Enjoy!
Garnish and enjoy!
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 590 kcal | |
Total Fat | 38 g | 49% |
Total Saturated Fat | 18 g | 88% |
Unsaturated Fat | 20 g | |
Cholesterol | 200 mg | 67% |
Sodium | 1320 mg | 60% |
Total Carbohydrate | 52 g | 19% |
Fiber Total Dietary | 3 g | 12% |
Sugars Total | 38 g | |
Protein | 11 g | 22% |
Vitamin C | 4 mg | 4% |
Calcium Ca | 321 mg | 25% |
By Innit Culinary Team