Buttermilk Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Dried Mango 1/4 cup

Spices

  • Vanilla Extract 1/2 tsp

  • Kosher Salt 2 1/2 tsp

  • Ground Coriander 1/4 tsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Pantry

  • Canola Oil 1 Tbsp

  • Granulated Sugar 5/12 cup

  • Olive Oil 1 tsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Toasted Coconut 1/2 cup

  • Roasted Macadamia Nut 1/4 cup

  • Dried Goji Berries 1/4 cup

  • 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 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

    In a small sauce pot bring your sugar and water to 242 degrees. Turn the pot off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 1/2 cup Toasted Coconut
    • 1/4 cup Dried Mango
    • 1/4 cup Roasted Macadamia Nut
    • 3/8 cup Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 1/4 cup Dried Goji Berries
  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 29.0 g 37%
Total Saturated Fat 14.0 g 68%
Unsaturated Fat 15 g  
Cholesterol 125 mg 42%
Sodium 1990 mg 90%
Total Carbohydrate 79 g 29%
Fiber Total Dietary 4 g 15%
Sugars Total 33 g  
Protein 13 g 27%
Vitamin C 14 mg 15%
Calcium Ca 359 mg 30%
Load More

By Innit Culinary Team