Paleo Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Dried Mango 1/4 cup

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dry Goods

  • Toasted Coconut 1/2 cup

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Roasted Macadamia Nut 1/4 cup

  • Dried Goji Berry 1/4 cup

  • Baking Powder 1 tablespoon

Pantry

  • Sugar 3/8 cup

  • Coconut Oil 1/4 cup

  • Olive Oil 1 teaspoon

Preparation

  1. Prep Batter

    Prepare batter ingredients. In seperate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries whisking well to avoid lumps.

    • 4 Eggs
    • 1/2 cup Water
    • 2 tablespoons Honey
    • 1/4 cup Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Kosher Salt
    • 2 1/2 tablespoons Coconut Flour
  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 until bubbles appear 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 700 kcal  
Total Fat 46.0 g 59%
Total Saturated Fat 20.0 g 99%
Unsaturated Fat 26 g  
Cholesterol 185 mg 62%
Sodium 1360 mg 60%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 7 g 27%
Sugars Total 36 g  
Protein 17 g 34%
Vitamin C 14 mg 15%
Calcium Ca 366 mg 30%
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By Innit Culinary Team