Paleo Zucchini Carrot Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Courgette 110 g

  • Raspberry 125 g

  • Blueberry 150 g

  • Carrots 130 g

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Vanilla Extract 1/2 Tbsp

  • Salt 1 1/4 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

  • Light Brown Sugar 70 g

Preparation

  1. Prep Batter

    Whisk eggs, water, and honey in a large bowl until combined. Add all dry ingredients to the bowl, whisk to combine. Add melted coconut oil in a slow and steady stream while simultaneously whisking until combined.

    • 4 Whole Eggs
    • 120 ml Water
    • 2 Tbsp Honey
    • 4 Tbsp, melted Coconut Oil
    • 140 g Ground Almonds
    • 1 Tbsp Baking Powder
    • 1 tsp Salt
    • 2 1/2 Tbsp Coconut Flour
  2. 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
  3. 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
  4. Prep Topping

    Combine all ingredients in a small saucepan and bring to a simmer over low heat. Simmer for 10 minutes, stirring occasionally, or until reduced to a runny, jam-like consistency.

    • 125 g Raspberry
    • 150 g Blueberry
    • 70 g Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/4 tsp Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 29.0 g 37%
Total Saturated Fat 14.0 g 69%
Unsaturated Fat 15 g  
Cholesterol 185 mg 62%
Sodium 1190 mg 50%
Total Carbohydrate 47 g 17%
Fiber Total Dietary 6 g 21%
Sugars Total 34 g  
Protein 11 g 22%
Vitamin C 18 mg 20%
Calcium Ca 308 mg 25%
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By Innit Culinary Team