Gluten Free 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

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 71 grams

Spices

  • Vanilla Extract 1 teaspoon

  • Salt 1/2 tablespoon

Dry Goods

  • Pecan 50 grams

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 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

    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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 800 kcal  
Total Fat 47.0 g 60%
Total Saturated Fat 16.0 g 78%
Unsaturated Fat 31 g  
Cholesterol 235 mg 78%
Sodium 1470 mg 60%
Total Carbohydrate 76 g 28%
Fiber Total Dietary 4 g 13%
Sugars Total 33 g  
Protein 16 g 31%
Vitamin C 7 mg 8%
Calcium Ca 400 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team