1. Preheat Oven

   Preheat the oven to 350F.

   Connect Oven
2. 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
3. Cook Bacon

   Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

   • 8 slices Raw Bacon Slice
   • 1/4 cup Light Brown Sugar
   • 4 sprigs , leaves picked Fresh Rosemary
4. Prep Smash-In

   Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

   • 1/2 cup Canned Pumpkin Mix
   • 1/2 tsp Ground Cinnamon
   • 1/2 tsp Ground Nutmeg
   • 1/2 tsp Vanilla Extract
   • 1 , zested Orange
5. 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
6. Serve and Enjoy!

   Garnish and enjoy!

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	Amount per serving	Daily value percentage
Calories	830 kcal
Total Fat	40 g	51%
Total Saturated Fat	15 g	75%
Unsaturated Fat	25 g
Cholesterol	185 mg	62%
Sodium	1270 mg	60%
Total Carbohydrate	46 g	17%
Fiber Total Dietary	9 g	32%
Sugars Total	28 g
Good Source: Protein	23 g	47%
Vitamin C	24 mg	25%
Calcium Ca	421 mg	30%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4.5 mg	25%
Vitamin D	1 µg	6%
Potassium K	870 mg	20%
Vitamin E	12.5 mg	80%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.8 mg	60%
Niacin	2 mg	15%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	0.2 mg	15%
Folate (B9)	71 µg	20%
Vitamin B-12	0.7 µg	30%

By Innit Culinary Team