Gluten Free Zucchini Carrot Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Raspberries 1 cup

  • Blueberry 1 cup

Spices

  • Vanilla Extract 1/2 Tbsp

  • Kosher Salt 1 1/4 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Whole Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 tsp

  • Light Brown Sugar 1/3 cup

  • Olive Oil 1 tsp

Dry Goods

  • Xanthan Gum 1 tsp

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

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 vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 1 1/2 cups Gluten Free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Kosher Salt
    • 2 tsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. 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
  3. 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 Vegetable 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.

    • 1 cup Raspberries
    • 1 cup Blueberry
    • 1/3 cup Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/4 tsp Kosher Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 24.0 g 31%
Total Saturated Fat 6.0 g 30%
Unsaturated Fat 18 g  
Cholesterol 195 mg 65%
Sodium 1280 mg 60%
Total Carbohydrate 74 g 27%
Fiber Total Dietary 5 g 19%
Sugars Total 31 g  
Protein 15 g 30%
Vitamin C 19 mg 20%
Calcium Ca 372 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team