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

   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.

   • 1/2 cup , toasted, chopped Pecans
   • 1/2 cup Maple Syrup
   • 2 Tbsp Unsalted Butter
   • 1/2 tsp Kosher Salt
   • 3 slices Orange Peels
   • 1 tsp Vanilla Extract
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!

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Suggested Meals

Avocado

Hummus

Sweet & Sour

Chicken Curry

Buttermilk Avocado

Pancakes

Kale Quinoa Bowl

(w/ Olive Oil)

French Onion

Beef Burger

By Innit Culinary Team