Ingredients

4 Servings

Meat & Seafood

  • Bacon 8 slices

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Baking Products

  • Light Brown Sugar 50 g

Produce

  • Courgette 110 g

  • Carrot 130 g

  • Fresh Rosemary 4 sprigs

Spices

  • Salt 1 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Pantry

  • Olive Oil 1 tsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

Preparation

  1. Preheat

    Preheat the oven to 175C.

    Connect Oven
  2. 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 vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 ml Buttermilk
    • 4 Whole Eggs
    • 4 Tbsp Vegetable Oil
    • 1 Tbsp Baking Powder
  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 Bacon
    • 50 g Light Brown Sugar
    • 4 sprigs, leaves picked Fresh Rosemary
  4. 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 Carrot
    • 1 tsp Salt
    • 1 tsp Olive Oil
  5. 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 Vegetable Oil
  6. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 750 kcal  
Total Fat 24 g 31%
Total Saturated Fat 6 g 31%
Unsaturated Fat 18 g  
Cholesterol 195 mg 65%
Sodium 1380 mg 60%
Total Carbohydrate 62 g 23%
Fiber Total Dietary 4 g 14%
Sugars Total 21 g  
Protein 21 g 42%
Vitamin C 9 mg 10%
Calcium Ca 392 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team