Buttermilk Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Orange 1

Dry Goods

  • Flaked Almond 2 Tbsp

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Spices

  • Ground Cinnamon 1/4 tsp

  • Ground Nutmeg 1/8 tsp

  • Salt 2 1/4 tsp

Packaged Products

  • Almond Butter 85 g

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Granulated Sugar 1 Tbsp

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 ml Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp, melted Unsalted Butter
  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.

    • 85 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 2 Tbsp Flaked Almond
    • 1, zested, juiced Orange
    • 1/4 tsp Salt
  3. Prep Smash-In

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

    • 110 g, grated Courgette
    • 130 g, grated Carrots
    • 1 tsp Salt
    • 1 tsp Olive Oil
  4. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 9.0 g 46%
Unsaturated Fat 21 g  
Cholesterol 125 mg 42%
Sodium 1820 mg 80%
Total Carbohydrate 57 g 21%
Fiber Total Dietary 6 g 21%
Sugars Total 13 g  
Protein 17 g 34%
Vitamin C 27 mg 30%
Calcium Ca 433 mg 35%
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By Innit Culinary Team