Buttermilk Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 grams

  • Carrot 130 grams

  • Orange 1

Dry Goods

  • Flaked Almond 1 tablespoon

  • Plain Flour 190 grams

  • Baking Powder 1 tablespoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 2

  • Unsalted Butter 43 grams

Spices

  • Ground Cinnamon 1/4 teaspoon

  • Ground Nutmeg 1/8 teaspoon

  • Vanilla Extract 1 teaspoon

  • Salt 1 teaspoon

Packaged Products

  • Almond Butter 130 grams

Pantry

  • Canola Oil 2 tablespoons

  • Olive Oil 1 teaspoon

  • Sugar 1 tablespoon

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 grams Plain Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Salt
    • 1 tablespoon Sugar
    • 310 milliliters Buttermilk
    • 2 Eggs
    • 43 grams Unsalted Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 60 grams Almond Butter
    • 1/4 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Nutmeg
    • 1 teaspoon Orange Zest
    • 1 tablespoon Flaked Almond
    • 2 tablespoons, juiced Orange
    • 1 teaspoon Vanilla Extract
  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 670 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 10.0 g 49%
Unsaturated Fat 28 g  
Cholesterol 125 mg 42%
Sodium 1090 mg 50%
Total Carbohydrate 59 g 22%
Fiber Total Dietary 7 g 24%
Sugars Total 14 g  
Protein 19 g 38%
Vitamin C 27 mg 30%
Calcium Ca 467 mg 35%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team