Ingredients

4 Servings

Produce

  • Strawberries 80 g

  • Blueberries 70 g

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Coconut Oil 4 Tbsp

  • Maple Syrup 120 ml

Dairy & Eggs

  • Whole Eggs 4

  • Unsalted Butter 2 Tbsp

Spices

  • Salt 1/2 Tbsp

  • Vanilla Extract 1 tsp

Dry Goods

  • Ground Almonds 140 g

  • Baking Powder 1 Tbsp

  • Coconut Flour 2 1/2 Tbsp

  • Pecans 50 g

Pantry

  • Canola Oil 1 Tbsp

Preparation

  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

    Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

    • 40 g , hulled, sliced Strawberries
    • 35 g Blueberries

  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!

Suggested Meals

Citrus Avocado

Salad

Ribs

Buttermilk Pumpkin

Pancakes

Gluten Free Mixed

Berry Pancakes

Veggie

Bolognese

Nutrition

  Amount per
serving		 Daily value percentage
Calories 580 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 49 g 18%
Fiber Total Dietary 3 g 12%
Sugars Total 37 g  
Protein 11 g 21%
Vitamin C 14 mg 15%
Calcium Ca 323 mg 25%
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By Innit Culinary Team