Paleo Zucchini Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8 slices

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Light Brown Sugar 1/4 cup

  • Coconut Oil 1/4 cup

  • Olive Oil 1 tsp

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Fresh Rosemary 4 sprigs

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Kosher Salt 1 tsp

Preparation

  1. Cook Bacon

    Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

    • 8 slices Bacon
    • 1/4 cup Light Brown Sugar
    • 4 sprigs, leaves picked Fresh Rosemary
  2. Prep Batter

    Whisk eggs, water, and honey in a large bowl until combined. Add all dry ingredients to the bowl, whisk to combine. Add melted coconut oil in a slow and steady stream while simultaneously whisking until combined.

    • 4 Whole Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup, melted Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 2 1/2 Tbsp Coconut Flour
  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

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 790 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 15.0 g 75%
Unsaturated Fat 24 g  
Cholesterol 185 mg 62%
Sodium 1290 mg 60%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 7 g 26%
Sugars Total 26 g  
Good Source: Protein 22 g 44%
Vitamin C 9 mg 10%
Calcium Ca 392 mg 30%
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By Innit Culinary Team