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 1/2 Tbsp

  • Ground Coriander 1/4 tsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Pantry

  • Canola Oil 2 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

  • Goji Berries 1/4 cup

  • Baking Powder 1 Tbsp

Preparation

  1. Prep Batter

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

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp 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 Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Ground Coriander
    • 1/2 tsp Vanilla Extract
    • 1/4 cup 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

    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 660 kcal  
Total Fat 32.0 g 40%
Total Saturated Fat 14.0 g 70%
Unsaturated Fat 18 g  
Cholesterol 125 mg 42%
Sodium 1410 mg 60%
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 358 mg 30%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team