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 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
3. 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
4. Prep Topping

   Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

   • 1/2 , diced Cucumber
   • 1/2 , large, diced Fresh Red Tomato
   • 1 , seeds removed, diced Green Jalapeño Pepper
   • 2 Tbsp , chopped Chives
   • 2 Tbsp , chopped Coriander
   • 1/2 , juiced Lime
   • 1 , zested, segmented Orange
   • 1/2 tsp Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
5. Serve and Enjoy!

   Garnish and enjoy!

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By Innit Culinary Team