Paleo Courgette Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8 slices

Dry Goods

  • 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

  • Light Brown Sugar 50 g

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Fresh Rosemary 4 sprigs

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Salt 1 tsp

Preparation

  1. Preheat

    Preheat the oven to 175C.

    Connect Oven
  2. 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
  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 Carrots
    • 1 tsp Salt
    • 1 tsp Olive Oil
  5. 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
  6. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 660 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 14.0 g 70%
Unsaturated Fat 14 g  
Cholesterol 185 mg 62%
Sodium 1290 mg 60%
Total Carbohydrate 36 g 13%
Fiber Total Dietary 5 g 16%
Sugars Total 24 g  
Protein 17 g 35%
Vitamin C 9 mg 10%
Calcium Ca 331 mg 25%
Load More

By Innit Culinary Team