Buttermilk Zucchini-Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Dried Mango 1/4 cup

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 2

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 5/12 cup

  • Olive Oil 1 teaspoon

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Toasted Coconut 1/2 cup

  • Roasted Macadamia Nut 1/4 cup

  • Dried Goji Berry 1/4 cup

  • Baking Powder 1 tablespoon

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Sugar
    • 1 1/3 cups Buttermilk
    • 2 Egg
    • 3 tablespoons Butter
    • 1 tablespoon Canola Oil
  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 Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 1/4 cup Dried Goji Berry
  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 teaspoon Kosher Salt
    • 1 teaspoon Olive Oil
  4. Cook Pancake

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

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 32.0 g 40%
Total Saturated Fat 14.0 g 70%
Unsaturated Fat 18 g  
Cholesterol 125 mg 42%
Sodium 1950 mg 80%
Total Carbohydrate 84 g 31%
Fiber Total Dietary 4 g 15%
Sugars Total 33 g  
Protein 14 g 28%
Vitamin C 14 mg 15%
Good Source: Calcium 634 mg 50%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team