Gluten Free Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Orange 1

Dry Goods

  • Flaked Almond 2 Tbsp

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Spices

  • Ground Cinnamon 1/4 tsp

  • Ground Nutmeg 1/8 tsp

  • Salt 1 1/4 tsp

Packaged Products

  • Almond Butter 85 g

Pantry

  • Olive Oil 1 tsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 190 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 ml Buttermilk
    • 4 Whole Eggs
    • 4 Tbsp Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

    • 85 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 2 Tbsp Flaked Almond
    • 1, zested, juiced Orange
    • 1/4 tsp Salt
  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

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 650 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 7.0 g 35%
Unsaturated Fat 30 g  
Cholesterol 195 mg 65%
Sodium 1270 mg 60%
Total Carbohydrate 56 g 21%
Fiber Total Dietary 6 g 21%
Sugars Total 12 g  
Protein 20 g 40%
Vitamin C 27 mg 30%
Calcium Ca 444 mg 35%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team