Paleo Zucchini Carrot Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Chives 2 tablespoons

  • Dill 2 tablespoons

  • Cucumber 35 grams

  • Courgette 110 grams

  • Carrot 130 grams

  • Lime 1

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

  • Plain Greek Yogurt 120 grams

Spices

  • Salt 2 teaspoons

  • Black Pepper 1/2 teaspoon

Dry Goods

  • Ground Almonds 140 grams

  • Coconut Flour 22 grams

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 1 tablespoon

  • Olive Oil 4 teaspoons

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

    • 120 grams Plain Greek Yogurt
    • 35 grams, diced Cucumber
    • 1 teaspoon Salt
    • 1 tablespoon, juiced Lime
    • 2 tablespoons, thinly sliced Chives
    • 2 tablespoons, chopped Dill
    • 1/2 teaspoon Black Pepper
    • 1 tablespoon Olive Oil
  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 440 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 24 g 9%
Good Source: Fiber 4 g 13%
Sugars Total 13 g  
Good Source: Protein 12 g 23%
Good Source: Vitamin C 13 mg 15%
Excellent Source: Calcium 331 mg 25%
Load More

By Innit Culinary Team