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 mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 117 C. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

   • 40 g Toasted Coconut
   • 40 g , chopped Dried Mango
   • 35 g , chopped Roasted Macadamia Nuts
   • 75 g Granulated Sugar
   • 2 Tbsp Water
   • 1/2 tsp Salt
   • 1/4 tsp Ground Coriander
   • 1/2 tsp Vanilla Extract
3. Prep Smash-In

   Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

   • 110 g , grated Courgette
   • 130 g , grated Carrots
   • 1 tsp Salt
   • 1 tsp Olive Oil
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