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 Seeds 1/4 tsp

Dry Goods

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

  • Dried Goji Berry 20 g

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Coconut Oil 59 mL

  • Granulated Sugar 75 g

Preparation

  1. Prep Batter

    Prepare batter ingredients. In separate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries, whisking well to avoid lumps.

    • 4 Whole Eggs
    • 120 mL Tap Water
    • 2 Tbsp Honey
    • 59 mL Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 22 g Coconut Flour
  2. Prep Topping

    In a small saucepan bring your sugar and water to 242 degrees. Turn the pan off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 40 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Tap Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander Seeds
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  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 560 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 18.0 g 91%
Unsaturated Fat 16 g  
Cholesterol 185 mg 62%
Sodium 1350 mg 60%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 4 g 14%
Sugars Total 34 g  
Protein 12 g 24%
Vitamin C 12 mg 15%
Calcium Ca 301 mg 25%
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By Innit Culinary Team