Gluten Free Zucchini Carrot Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

  • Courgette 110 g

  • Carrots 130 g

Canned/Bottled Goods

  • Maple Syrup 120 mL

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 4

  • Unsalted Butter 71 g

Spices

  • Vanilla Extract 1 tsp

  • Salt 1/2 Tbsp

Dry Goods

  • Pecan 50 g

  • Xanthan Gum 1 tsp

  • Baking Powder 1 Tbsp

  • Gluten-free Flour 190 g

Pantry

  • Olive Oil 1 tsp

  • Granulated Sugar 2 tsp

  • Vegetable Oil 74 mL

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 g Gluten-free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Salt
    • 2 tsp Granulated Sugar
    • 310 mL Buttermilk
    • 4 Whole Eggs
    • 43 g Unsalted Butter
    • 59 mL Vegetable Oil
    • 1 Tbsp 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 g, toasted, chopped Pecan
    • 120 mL Maple Syrup
    • 2 Tbsp Unsalted Butter
    • 1/2 tsp Salt
    • 3 slices Orange Peel
    • 1 tsp Vanilla Extract
  3. 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
  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 Tbsp 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