Paleo Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Carrots 130 g

  • Navel Orange 1

Dry Goods

  • Flaked Almond 1 Tbsp

  • Ground Almonds 140 g

  • Coconut Flour 22 g

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 1 tsp

  • Coconut Oil 59 mL

Dairy & Eggs

  • Whole Eggs 4

Canned/Bottled Goods

  • Honey 2 Tbsp

Packaged Products

  • Almond Butter 130 g

Spices

  • Ground Cinnamon 1/4 tsp

  • Ground Nutmeg 1/8 tsp

  • Vanilla Extract 1 tsp

  • Salt 1 tsp

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 Tap Water
    • 2 Tbsp Honey
    • 59 mL Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 22 g Coconut Flour
  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 60 g Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Flaked Almond
    • 2 Tbsp, juiced Navel Orange
    • 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 Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 45.0 g 58%
Total Saturated Fat 15.0 g 76%
Unsaturated Fat 30 g  
Cholesterol 185 mg 62%
Sodium 1040 mg 45%
Total Carbohydrate 32 g 12%
Fiber Total Dietary 7 g 27%
Sugars Total 16 g  
Protein 18 g 36%
Vitamin C 27 mg 30%
Calcium Ca 418 mg 30%
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By Innit Culinary Team