Paleo Zucchini Carrot Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Courgette 110 grams

  • Carrot 130 grams

Canned/Bottled Goods

  • Maple Syrup 120 milliliters

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

  • Unsalted Butter 2 tablespoons

Spices

  • Vanilla Extract 1 teaspoon

  • Salt 1/2 tablespoon

Dry Goods

  • Pecan 50 grams

  • Ground Almonds 140 grams

  • Coconut Flour 22 grams

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 1 tablespoon

  • Olive Oil 1 teaspoon

  • Coconut Oil 59 milliliters

Preparation

  1. Prep Batter

    Prepare batter ingredients. In separate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries, whisking well to avoid lumps.

    • 4 Eggs
    • 120 milliliters Water
    • 2 tablespoons Honey
    • 59 milliliters Coconut Oil
    • 140 grams Ground Almonds
    • 1 tablespoon Baking Powder
    • 1 teaspoon Salt
    • 22 grams Coconut Flour
  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 grams, toasted, chopped Pecan
    • 120 milliliters Maple Syrup
    • 2 tablespoons Unsalted Butter
    • 1/2 teaspoon Salt
    • 3 slices Orange Peel
    • 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 Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 630 kcal  
Total Fat 42.0 g 54%
Total Saturated Fat 18.0 g 91%
Unsaturated Fat 24 g  
Cholesterol 200 mg 67%
Sodium 1390 mg 60%
Total Carbohydrate 50 g 18%
Fiber Total Dietary 4 g 15%
Sugars Total 36 g  
Protein 12 g 23%
Vitamin C 8 mg 8%
Calcium Ca 337 mg 25%
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By Innit Culinary Team