Paleo Zucchini Carrot Pancakes with Berry Compote - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Raspberries 1/2 cup

  • Blackberry 1/2 cup

Canned/Bottled Goods

  • Honey 2 Tbsp

Dairy & Eggs

  • Whole Eggs 4

Spices

  • Vanilla Extract 1/2 Tbsp

  • Kosher Salt 1/2 Tbsp

Dry Goods

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Light Brown Sugar 1/3 cup

  • Coconut Oil 1/4 cup

  • Olive Oil 1 tsp

Preparation

  1. Prep Batter

    Prepare batter ingredients. In seperate bowls mix your dry ingredients and your wet ingredients. Then mix your wets into your dries whisking well to avoid lumps.

    • 4 Whole Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 2 1/2 Tbsp Coconut Flour
  2. 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 tsp Kosher Salt
    • 1 tsp Olive Oil
  3. 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 Tbsp Canola Oil
  4. Prep Topping

    Prepare ingredients. Place all Ingredients into small saucepan & place on low heat. Bring to a simmer, stirring occasionally.

    • 1/2 cup, cleaned, quartered Raspberries
    • 1/2 cup, cleaned, quartered Blackberry
    • 1/3 cup Light Brown Sugar
    • 1/2 Tbsp Vanilla Extract
    • 1/2 tsp Kosher Salt
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 15.0 g 73%
Unsaturated Fat 24 g  
Cholesterol 185 mg 62%
Sodium 1340 mg 60%
Total Carbohydrate 47 g 17%
Fiber Total Dietary 8 g 28%
Sugars Total 32 g  
Protein 16 g 31%
Vitamin C 15 mg 15%
Calcium Ca 368 mg 30%
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By Innit Culinary Team