Gluten Free Zucchini Carrot Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Fresh Rosemary 1/2 bunch

Spices

  • Kosher Salt 1 teaspoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated Sugar 2 teaspoons

  • Light Brown Sugar 1/4 cup

  • Olive Oil 1 teaspoon

Preparation

  1. Cook Bacon

    Preheat oven to 350F. In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. 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
  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 830 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 1380 mg 60%
Total Carbohydrate 62 g 22%
Fiber Total Dietary 3 g 11%
Sugars Total 22 g  
Good Source: Protein 21 g 42%
Vitamin C 8 mg 8%
Calcium Ca 374 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team