Ingredients

4 Servings

Produce

  • Chives 1/2 bunch

  • Dill Weed 1/4 bunch

  • Cucumber 1/2

  • Courgette 110 g

  • Mint 1/4 bunch

  • Carrot 130 g

  • Lime 1

Spices

  • Salt 2 tsp

  • Black Pepper 1/2 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

  • Plain Greek Yogurt 120 g

Pantry

  • Olive Oil 4 tsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 ml

Dry Goods

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

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

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2, diced Cucumber
    • 1/2 bunch, minced Chives
    • 1/4 bunch, chopped Dill Weed
    • 1/4 bunch, leaves picked, chopped Mint
    • 120 g Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  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 Carrot
    • 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 540 kcal  
Total Fat 29.0 g 37%
Total Saturated Fat 7.0 g 35%
Unsaturated Fat 22 g  
Cholesterol 200 mg 66%
Sodium 1730 mg 80%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 4 g 14%
Sugars Total 10 g  
Protein 16 g 32%
Vitamin C 16 mg 20%
Calcium Ca 417 mg 30%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team