Ingredients
4 ServingsProduce
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Zucchini 1 cup
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Carrots 1 cup
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Orange 1
Dry Goods
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All Purpose Flour 1 1/2 cups
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Almond Slivers 1 Tbsp
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Baking Powder 1 Tbsp
Dairy & Eggs
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Unsalted Butter 3 Tbsp
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Buttermilk 1 1/3 cups
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Whole Eggs 2
Spices
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Vanilla Extract 1 tsp
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Kosher Salt 1 tsp
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Ground Nutmeg 1/8 tsp
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Ground Cinnamon 1/4 tsp
Packaged Products
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Almond Butter 1/2 cup
Pantry
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Canola Oil 2 Tbsp
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Granulated Sugar 1 Tbsp
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Olive Oil 1 tsp
Preparation
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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
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Prep Topping
Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.
- 1/4 cup Almond Butter
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1 tsp Orange Zest
- 1 Tbsp Almond Slivers
- 2 Tbsp, juiced Orange
- 1 tsp Vanilla Extract
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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
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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
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Serve and Enjoy!
Garnish and enjoy!

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 660 kcal | |
Total Fat | 38.0 g | 49% |
Total Saturated Fat | 10.0 g | 50% |
Unsaturated Fat | 28 g | |
Cholesterol | 125 mg | 42% |
Sodium | 1100 mg | 50% |
Total Carbohydrate | 59 g | 21% |
Fiber Total Dietary | 7 g | 24% |
Sugars Total | 14 g | |
Protein | 19 g | 37% |
Vitamin C | 28 mg | 30% |
Calcium Ca | 468 mg | 35% |
Iron Fe | 4.5 mg | 25% |
By Innit Culinary Team