Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Orange 1

Dry Goods

  • Almond Slivers 2 Tbsp

  • Xanthan Gum 1 tsp

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Baking Products

  • Granulated Sugar 2 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 4

Spices

  • Kosher Salt 1 1/4 tsp

  • Ground Nutmeg 1/8 tsp

  • Ground Cinnamon 1/4 tsp

Packaged Products

  • Almond Butter 1/3 cup

Pantry

  • Vegetable Oil 1/3 cup

  • Olive Oil 1 tsp

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add vegetable oil in a slow and steady stream while simultaneously whisking until combined.

    • 1 1/2 cups Gluten Free Flour
    • 1 tsp Xanthan Gum
    • 1 tsp Kosher Salt
    • 2 tsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Eggs
    • 1/4 cup Vegetable Oil
    • 1 Tbsp Baking Powder
  2. Prep Topping

    Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

    • 1/3 cup Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 2 Tbsp Almond Slivers
    • 1, zested, juiced Orange
    • 1/4 tsp Kosher Salt
  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 tsp Kosher Salt
    • 1 tsp Olive Oil
  4. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 650 kcal  
Total Fat 37 g 47%
Total Saturated Fat 7 g 35%
Unsaturated Fat 30 g  
Cholesterol 195 mg 65%
Sodium 1280 mg 60%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 6 g 21%
Sugars Total 13 g  
Protein 20 g 40%
Vitamin C 28 mg 30%
Calcium Ca 446 mg 35%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team