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 Eggs
   • 1/2 cup Water
   • 2 Tbsp Honey
   • 1/4 cup , melted Coconut Oil
   • 1 1/2 cups Almond Flour
   • 1 Tbsp Baking Powder
   • 1 tsp Kosher Salt
   • 2 1/2 Tbsp Coconut Flour
2. 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 English Cucumber
   • 1/2 , large, diced Red Tomato
   • 1 , seeds removed, diced Green Jalapeño Pepper
   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , chopped Fresh Cilantro Leaf
   • 1/2 , juiced Lime
   • 1 , zested, segmented Orange
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
3. Prep Smash-In

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

   • 1 cup , grated Zucchini
   • 1 cup , grated Carrots
   • 1 tsp Kosher Salt
   • 1 tsp Olive Oil
4. Cook Pancake

   Cook 1/2 cup scoop of batter in skillet 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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	Amount per serving	Daily value percentage
Calories	600 kcal
Total Fat	44 g	56%
Total Saturated Fat	15 g	77%
Unsaturated Fat	29 g
Cholesterol	185 mg	62%
Sodium	1340 mg	60%
Total Carbohydrate	34 g	12%
Good Source: Fiber	8 g	29%
Sugars Total	17 g
Good Source: Protein	17 g	34%
Good Source: Vitamin C	39 mg	45%
Good Source: Calcium	387 mg	30%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3.5 mg	20%
Vitamin D	1 µg	6%
Potassium K	710 mg	15%
Vitamin E	13 mg	90%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.8 mg	60%
Niacin	2.5 mg	15%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	0.3 mg	20%
Folate (B9)	76 µg	20%
Vitamin B-12	0.4 µg	20%

By Innit Culinary Team