Buttermilk Zucchini Carrot Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Unsalted Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Eggs 2

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1/2 tablespoon

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Pecan 1/2 cup

  • Baking Powder 1 tablespoon

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

    Place syrup into small saucepot and heat, simmer for 2 minutes. Turn the sauce pot off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 tablespoons Unsalted Butter
    • 1/2 teaspoon Kosher Salt
    • 3 slices Orange Peel
    • 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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 690 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 13.0 g 65%
Unsaturated Fat 23 g  
Cholesterol 140 mg 47%
Sodium 1490 mg 60%
Total Carbohydrate 77 g 28%
Fiber Total Dietary 4 g 14%
Sugars Total 34 g  
Protein 13 g 25%
Vitamin C 8 mg 8%
Calcium Ca 389 mg 30%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team