Buttermilk Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Orange 1

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Almond Slivers 1 tablespoon

  • Baking Powder 1 tablespoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Eggs 2

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1 teaspoon

  • Ground Nutmeg 1/8 teaspoon

  • Ground Cinnamon 1/4 teaspoon

Packaged Products

  • Almond Butter 1/2 cup

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 1 tablespoon

  • Olive Oil 1 teaspoon

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 Eggs
    • 3 tablespoons Unsalted Butter
    • 1 tablespoon Canola Oil

  2. Prep Topping

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 1/4 cup Almond Butter
    • 1/4 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Nutmeg
    • 1 teaspoon Orange Zest
    • 1 tablespoon Almond Slivers
    • 2 tablespoons, juiced Orange
    • 1 teaspoon 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 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!

Suggested Meals

Cashew Crusted

Avocado

Buttermilk Mixed

Berry Pancakes

Garlic

Shrimp

Ribs

Sesame Ginger

Salmon

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