Paleo Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Fresh Chives 2 Tbsp

  • Courgette 110 g

  • Carrots 130 g

  • Navel Orange 1

  • Fresh Roma Tomato 1/2

  • Fresh Persian Limes 2

  • Green Jalapeño Pepper 1

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Salt 4 tsp

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

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 Topping

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

    • 1/2, diced Persian Cucumber
    • 1/2, diced Fresh Roma Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Coriander
    • 1, juiced Fresh Persian Lime
    • 80 g, sliced Navel Orange
    • 1 Tbsp Salt
  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 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