Gluten Free Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 grams

  • Dried Mango 40 grams

  • Carrot 130 grams

Spices

  • Vanilla Extract 1/2 teaspoon

  • Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Pantry

  • Olive Oil 1 teaspoon

  • Sugar 83 grams

  • Vegetable Oil 74 milliliters

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Roasted Macadamia Nut 35 grams

  • Toasted Coconut 40 grams

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

  • Dried Goji Berry 20 grams

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

    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 grams Toasted Coconut
    • 40 grams Dried Mango
    • 35 grams Roasted Macadamia Nut
    • 75 grams Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 20 grams Dried Goji Berry
  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 730 kcal  
Total Fat 40.0 g 51%
Total Saturated Fat 16.0 g 79%
Unsaturated Fat 24 g  
Cholesterol 220 mg 73%
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 363 mg 30%
Iron Fe 4.5 mg 25%
Load More

By Innit Culinary Team