Ingredients

4 Servings

Produce

  • Strawberries 1/4 cup

  • Blueberries 1/4 cup

  • Fresh Chives 1/2 bunch

  • English Cucumber 1/2

  • Fresh Dill 1/4 bunch

  • Lime 1

  • Mint 1/4 bunch

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Coconut Oil 1/4 cup

Dairy & Eggs

  • Eggs 4

  • Plain Greek Yogurt 1/2 cup

Spices

  • Kosher Salt 2 tsp

Dry Goods

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

  • Coconut Flour 2 1/2 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 Tbsp

  • Black Pepper 1/2 tsp

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 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 ingredients. In a medium bowl combine all in ingredients and fold well until evenly mixed.

    • 1/2 , diced English Cucumber
    • 1/2 bunch , minced Fresh Chives
    • 1/4 bunch , chopped Fresh Dill
    • 1/4 bunch , leaves picked, chopped Mint
    • 1/2 cup Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1 , juiced Lime
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper

  3. Prep Smash-In

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

    • 1/4 cup , hulled, sliced Strawberries
    • 1/4 cup Blueberries

  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!

Suggested Meals

Buttermilk Pumpkin

Pancakes

Broccoli Lemon Soup w/

Thai Peanut Sauce

Cornbread

Very Berry

Smoothie

Buttermilk Mixed

Berry Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 600 kcal  
Total Fat 45 g 58%
Total Saturated Fat 16 g 79%
Unsaturated Fat 29 g  
Cholesterol 190 mg 63%
Sodium 1610 mg 70%
Total Carbohydrate 30 g 11%
Excellent Source: Fiber 7 g 25%
Sugars Total 14 g  
Excellent Source: Protein 19 g 38%
Good Source: Vitamin C 17 mg 20%
Excellent Source: Calcium 405 mg 30%
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By Innit Culinary Team