Gluten Free Zucchini Carrot Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Fresh Dill 2 tablespoons

  • Lime 1

  • Chives 2 tablespoons

  • English Cucumber 1/3 cup

Spices

  • Kosher Salt 2 teaspoons

  • Black Pepper 1/2 teaspoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Eggs 4

  • Plain Greek Yogurt 1/2 cup

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

  • Olive Oil 4 teaspoons

Dry Goods

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

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 Sugar
    • 1 1/3 cups Buttermilk
    • 4 Eggs
    • 3 tablespoons Unsalted Butter
    • 1/4 cup Vegetable Oil
    • 1 tablespoon Baking Powder
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2 cup Plain Greek Yogurt
    • 1/3 cup, diced English Cucumber
    • 1 teaspoon Kosher Salt
    • 1 tablespoon, juiced Lime
    • 2 tablespoons, thinly sliced Chives
    • 2 tablespoons, chopped Fresh Dill
    • 1/2 teaspoon Black Pepper
    • 1 tablespoon Olive Oil
  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 until bubbles appear 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 610 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 12.0 g 62%
Unsaturated Fat 24 g  
Cholesterol 220 mg 74%
Sodium 1790 mg 80%
Total Carbohydrate 51 g 18%
Fiber Total Dietary 3 g 11%
Sugars Total 10 g  
Good Source: Protein 16 g 32%
Vitamin C 13 mg 15%
Good Source: Calcium 397 mg 30%
Good Source: Iron 4.0 mg 20%
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By Innit Culinary Team