Buttermilk Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Orange 1

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Almond Slivers 1 Tbsp

  • Baking Powder 1 Tbsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 2 tsp

  • Ground Nutmeg 1/8 tsp

  • Ground Cinnamon 1/4 tsp

Packaged Products

  • Almond Butter 1/2 cup

Pantry

  • Canola Oil 1 Tbsp

  • Granulated Sugar 1 Tbsp

  • Olive Oil 1 tsp

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp, melted Unsalted Butter
  2. Prep Topping

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

    • 1/4 cup Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Almond Slivers
    • 2 Tbsp, juiced Orange
    • 1 tsp Vanilla Extract
  3. Prep Smash-In

    Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

    • 1 cup, grated Zucchini
    • 1 cup, grated Carrots
    • 1 tsp Kosher Salt
    • 1 tsp Olive Oil
  4. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 630 kcal  
Total Fat 35.0 g 45%
Total Saturated Fat 10.0 g 48%
Unsaturated Fat 25 g  
Cholesterol 125 mg 42%
Sodium 1680 mg 70%
Total Carbohydrate 59 g 21%
Fiber Total Dietary 7 g 24%
Sugars Total 14 g  
Protein 19 g 37%
Vitamin C 28 mg 30%
Calcium Ca 468 mg 35%
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By Innit Culinary Team