Buttermilk Zucchini Carrot Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Courgette 110 g

  • Carrots 130 g

Canned/Bottled Goods

  • Maple Syrup 120 mL

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Unsalted Butter 71 g

Spices

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

Dry Goods

  • Pecan 50 g

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Olive Oil 1 tsp

  • Granulated Sugar 1 Tbsp

Preparation

  1. Prep Batter

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

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 43 g Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Topping

    Place syrup into small saucepan and heat, simmer for 2 minutes. Turn the saucepan off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 50 g, toasted, chopped Pecan
    • 120 mL Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 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 680 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 23 g  
Cholesterol 140 mg 47%
Sodium 1440 mg 60%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 4 g 13%
Sugars Total 34 g  
Protein 13 g 25%
Vitamin C 7 mg 8%
Calcium Ca 386 mg 30%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team