Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Dried Mango 40 g

  • Carrot 130 g

Spices

  • Vanilla Extract 1/2 tsp

  • Salt 2 1/2 tsp

  • Ground Coriander 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 2

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Granulated Sugar 88 g

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Plain Flour 190 g

  • Toasted Coconut 40 g

  • Baking Powder 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

    Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 117 C. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

    • 40 g Toasted Coconut
    • 40 g, chopped Dried Mango
    • 35 g, chopped Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
  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 Carrot
    • 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 560 kcal  
Total Fat 25.0 g 31%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 12 g  
Cholesterol 125 mg 42%
Sodium 1970 mg 90%
Total Carbohydrate 73 g 26%
Fiber Total Dietary 3 g 10%
Sugars Total 29 g  
Protein 12 g 24%
Vitamin C 9 mg 10%
Calcium Ca 340 mg 25%
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By Innit Culinary Team