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

  • Carrot 1 cup

  • Fresh Rosemary 1/2 bunch

Spices

  • Kosher Salt 1 teaspoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 4

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

  • Light Brown Sugar 1/4 cup

  • Olive Oil 1 teaspoon

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on sheet pan 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 Sugar
    • 1 1/3 cups Buttermilk
    • 4 Egg
    • 3 tablespoons 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 Carrot
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Olive Oil
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet untill bubbles apear 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 850 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 1910 mg 80%
Total Carbohydrate 67 g 25%
Fiber Total Dietary 3 g 11%
Sugars Total 22 g  
Good Source: Protein 22 g 43%
Vitamin C 8 mg 8%
Good Source: Calcium 650 mg 50%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team