Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Cilantro 2 Tbsp

  • Lime 1/2

  • Green Jalapeño Pepper 1

  • Fresh Chives 2 Tbsp

  • Orange 1

  • Red Tomato 1/2

  • Cucumber 1/2

Spices

  • Kosher Salt 1/2 Tbsp

  • Black Pepper 1/4 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 tsp

  • Extra Virgin Olive Oil 1 Tbsp

  • 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 Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

    • 1/2, diced Cucumber
    • 1/2, large, diced Red Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 Tbsp, chopped Fresh Chives
    • 2 Tbsp, chopped Cilantro
    • 1/2, juiced Lime
    • 1, zested, segmented Orange
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  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 Carrot
    • 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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 28 g 36%
Total Saturated Fat 6 g 32%
Unsaturated Fat 22 g  
Cholesterol 195 mg 65%
Sodium 1420 mg 60%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 4 g 14%
Sugars Total 13 g  
Protein 15 g 30%
Good Source: Vitamin C 39 mg 45%
Calcium Ca 373 mg 30%
Iron Fe 4 mg 20%
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By Innit Culinary Team