Paleo Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Dried Mango 40 g

  • Carrots 130 g

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Vanilla Extract 1/2 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Coconut Oil 4 Tbsp

  • Granulated Sugar 75 g

Preparation

  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 Whole Eggs
    • 120 ml Water
    • 2 Tbsp Honey
    • 4 Tbsp, melted Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 2 1/2 Tbsp Coconut Flour
  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 Carrots
    • 1 tsp Salt
    • 1 tsp Olive Oil
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in frying pan 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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 18.0 g 91%
Unsaturated Fat 16 g  
Cholesterol 185 mg 62%
Sodium 1340 mg 60%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 3 g 12%
Sugars Total 31 g  
Protein 11 g 22%
Vitamin C 9 mg 10%
Calcium Ca 291 mg 20%
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By Innit Culinary Team