Paleo Zucchini Carrot Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Blackberry 70 g

  • Courgette 110 g

  • Raspberry 60 g

  • Carrots 130 g

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Vanilla Extract 1/2 Tbsp

  • Salt 1/2 Tbsp

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Coconut Oil 4 Tbsp

  • Light Brown Sugar 70 g

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 Whole Eggs
    • 120 mL Water
    • 2 Tbsp Honey
    • 4 Tbsp Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 2 1/2 Tbsp Coconut Flour
  2. 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
  3. 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 Tbsp Canola Oil
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 60 g, cleaned, quartered Raspberry
    • 70 g, cleaned, quartered Blackberry
    • 70 g Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/2 tsp Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 470 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 14.0 g 69%
Unsaturated Fat 14 g  
Cholesterol 185 mg 62%
Sodium 1340 mg 60%
Total Carbohydrate 41 g 15%
Fiber Total Dietary 5 g 17%
Sugars Total 30 g  
Protein 11 g 22%
Vitamin C 14 mg 15%
Calcium Ca 307 mg 25%
Load More

By Innit Culinary Team