Paleo Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 grams

  • Dried Mango 40 grams

  • Carrot 130 grams

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

Spices

  • Vanilla Extract 1/2 teaspoon

  • Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dry Goods

  • Roasted Macadamia Nut 35 grams

  • Toasted Coconut 40 grams

  • Ground Almonds 140 grams

  • Coconut Flour 22 grams

  • Baking Powder 1 tablespoon

  • Dried Goji Berry 20 grams

Pantry

  • Canola Oil 1 tablespoon

  • Olive Oil 1 teaspoon

  • Coconut Oil 59 milliliters

  • Sugar 75 grams

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 Eggs
    • 120 milliliters Water
    • 2 tablespoons Honey
    • 59 milliliters Coconut Oil
    • 140 grams Ground Almonds
    • 1 tablespoon Baking Powder
    • 1 teaspoon Salt
    • 22 grams 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 grams Toasted Coconut
    • 40 grams Dried Mango
    • 35 grams Roasted Macadamia Nut
    • 75 grams Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 20 grams Dried Goji Berry
  3. Prep Smash-In

    Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

    • 110 grams, grated Courgette
    • 130 grams, grated Carrot
    • 1 teaspoon Salt
    • 1 teaspoon 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 tablespoon 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