Paleo Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Chives 2 tablespoons

  • Courgette 110 grams

  • Carrot 130 grams

  • Orange 1

  • Plum Tomato 1/2

  • Limes 2

  • Green Jalapeño Pepper 1

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

Spices

  • Salt 4 teaspoons

Dry Goods

  • 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

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Plum Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Lime
    • 80 grams, sliced Orange
    • 1 tablespoon Salt
  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 420 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 14.0 g 69%
Unsaturated Fat 14 g  
Cholesterol 185 mg 62%
Sodium 2790 mg 120%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 5 g 18%
Sugars Total 16 g  
Protein 11 g 22%
Good Source: Vitamin C 43 mg 50%
Calcium Ca 317 mg 25%
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By Innit Culinary Team