Ingredients

4 Servings

Produce

  • Chives 2 Tbsp

  • Cucumber 1/2

  • Courgette 110 g

  • Coriander 2 Tbsp

  • Carrot 130 g

  • Orange 1

  • Lime 1/2

  • Green Jalapeño Pepper 1

  • Fresh Red Tomato 1/2

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Pantry

  • Olive Oil 1 tsp

  • Extra Virgin Olive Oil 1 Tbsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

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 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
  2. Prep Topping

    Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

    • 1/2, diced Cucumber
    • 1/2, large, diced Fresh Red Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Chives
    • 2 Tbsp, chopped Coriander
    • 1/2, juiced Lime
    • 1, zested, segmented Orange
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 28 g 36%
Total Saturated Fat 6 g 32%
Unsaturated Fat 22 g  
Cholesterol 195 mg 65%
Sodium 1420 mg 60%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 4 g 14%
Sugars Total 12 g  
Protein 15 g 30%
Vitamin C 37 mg 40%
Calcium Ca 369 mg 30%
Iron Fe 4 mg 20%
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By Innit Culinary Team