Gluten Free Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Dried Mango 40 g

  • Carrots 130 g

Spices

  • Vanilla Extract 1/2 tsp

  • Salt 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dairy & Eggs

  • Buttermilk 310 ml

  • Whole Eggs 4

Pantry

  • Olive Oil 1 tsp

  • Granulated Sugar 83 g

  • Vegetable Oil 74 ml

Dry Goods

  • Xanthan Gum 1 tsp

  • Roasted Macadamia Nut 35 g

  • Toasted Coconut 40 g

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

  • Dried Goji Berry 20 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

    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 g Toasted Coconut
    • 40 g Dried Mango
    • 35 g Roasted Macadamia Nut
    • 75 g Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 20 g Dried Goji Berry
  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 660 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 10.0 g 52%
Unsaturated Fat 20 g  
Cholesterol 195 mg 65%
Sodium 1440 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 3 g 12%
Sugars Total 30 g  
Protein 16 g 32%
Vitamin C 12 mg 15%
Calcium Ca 361 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team