Gluten Free 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

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • 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

  • Olive Oil 1 teaspoon

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 190 grams Gluten-free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Salt
    • 2 teaspoons Sugar
    • 310 milliliters Buttermilk
    • 4 Eggs
    • 43 grams Unsalted Butter
    • 59 milliliters Vegetable Oil
    • 1 tablespoon Baking Powder
  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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 790 kcal  
Total Fat 50.0 g 64%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 37 g  
Cholesterol 220 mg 73%
Sodium 1130 mg 50%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 7 g 24%
Sugars Total 13 g  
Protein 22 g 44%
Vitamin C 27 mg 30%
Calcium Ca 481 mg 35%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team