Buttermilk Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Orange 1

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Almond Slivers 1 Tbsp

  • Baking Powder 1 Tbsp

Dairy & Eggs

  • Unsalted Butter 3 Tbsp

  • Buttermilk 1 1/3 cups

  • Whole Eggs 2

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1 tsp

  • Ground Nutmeg 1/8 tsp

  • Ground Cinnamon 1/4 tsp

Packaged Products

  • Almond Butter 1/2 cup

Pantry

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

  • Olive Oil 1 tsp

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

    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

  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!

Suggested Meals

Teriyaki Salmon

Fillet

Buttermilk Mixed

Berry Pancakes

Classic Veggie

Burger

Buttermilk Banana

Pancakes

Spicy Carrot

Harissa Soup

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%
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By Innit Culinary Team