Gluten Free Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Navel Orange 1

Dry Goods

  • Almond Slivers 1 tablespoon

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 4

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

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 teaspoons

  • Olive Oil 1 teaspoon

Preparation

  1. Prep Batter

    In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

    • 1 1/2 cups Gluten Free Flour
    • 1 teaspoon Xanthan Gum
    • 1 teaspoon Kosher Salt
    • 2 teaspoons Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Chicken Eggs
    • 3 tablespoons Unsalted Butter
    • 1/4 cup Vegetable Oil
    • 1 tablespoon Baking Powder
  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 Navel 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 Carrots
    • 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 Vegetable Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 780 kcal  
Total Fat 50.0 g 64%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 37 g  
Cholesterol 220 mg 73%
Sodium 1130 mg 50%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 7 g 24%
Sugars Total 13 g  
Protein 22 g 44%
Vitamin C 28 mg 30%
Calcium Ca 482 mg 35%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team