Paleo Zucchini Carrot Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Chives 1/2 bunch

  • Dill Weed 1/4 bunch

  • Cucumber 1/2

  • Courgette 110 g

  • Mint 1/4 bunch

  • Carrots 130 g

  • Fresh Persian Lime 1

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

  • Plain Greek Yogurt 120 g

Spices

  • Salt 2 tsp

  • Black Pepper 1/2 tsp

Dry Goods

  • Ground Almonds 140 g

  • Coconut Flour 2 1/2 Tbsp

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 4 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. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2, diced Cucumber
    • 1/2 bunch, minced Fresh Chives
    • 1/4 bunch, chopped Dill Weed
    • 1/4 bunch, leaves picked, chopped Mint
    • 120 g Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1, juiced Fresh Persian Lime
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  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 450 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 15.0 g 74%
Unsaturated Fat 18 g  
Cholesterol 190 mg 63%
Sodium 1640 mg 70%
Total Carbohydrate 26 g 9%
Good Source: Fiber 4 g 16%
Sugars Total 14 g  
Good Source: Protein 12 g 24%
Good Source: Vitamin C 16 mg 20%
Excellent Source: Calcium 357 mg 25%
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By Innit Culinary Team