Gluten Free Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Persian Cucumber 1/2

  • Chives 2 tablespoons

  • Courgette 110 grams

  • Carrot 130 grams

  • Orange 1

  • Plum Tomato 1/2

  • Limes 2

  • Green Jalapeño Pepper 1

Spices

  • Salt 4 teaspoons

Dairy & Eggs

  • Buttermilk 310 milliliters

  • Eggs 4

  • Unsalted Butter 43 grams

Pantry

  • Olive Oil 1 teaspoon

  • Sugar 2 teaspoons

  • Vegetable Oil 74 milliliters

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Baking Powder 1 tablespoon

  • Gluten-free Flour 190 grams

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 190 grams Gluten-free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Salt
    • 2 teaspoons Sugar
    • 310 milliliters Buttermilk
    • 4 Eggs
    • 43 grams Unsalted Butter
    • 59 milliliters Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Topping

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

    • 1/2, diced Persian Cucumber
    • 1/2, diced Plum Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Lime
    • 80 grams, sliced Orange
    • 1 tablespoon Salt
  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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 2870 mg 120%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 4 g 16%
Sugars Total 13 g  
Protein 15 g 31%
Good Source: Vitamin C 43 mg 50%
Calcium Ca 380 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team