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

   Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

   • 1/3 cup Almond Butter
   • 1/4 tsp Ground Cinnamon
   • 1/8 tsp Ground Nutmeg
   • 2 Tbsp Almond Slivers
   • 1 , zested, juiced Orange
   • 1/4 tsp Kosher Salt
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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By Innit Culinary Team