Gluten Free Zucchini Carrot Pancakes with Hawaiian Crunch - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Dried Mango 1/4 cup

Spices

  • Vanilla Extract 1/2 teaspoon

  • Kosher Salt 1/2 tablespoon

  • Ground Coriander 1/4 teaspoon

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 5/12 cup

  • Olive Oil 1 teaspoon

Dry Goods

  • Toasted Coconut 1/2 cup

  • Xanthan Gum 1 teaspoon

  • Roasted Macadamia Nut 1/4 cup

  • Gluten Free Flour 1 1/2 cups

  • Dried Goji Berry 1/4 cup

  • 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

    In a small sauce pot bring your sugar and water to 242 degrees. Turn the pot off and throw in remaining ingredients. Stir well until all the pieces are coated and the sugar is re-crystalized. Allow 2 minutes to cool down.

    • 1/2 cup Toasted Coconut
    • 1/4 cup Dried Mango
    • 1/4 cup Roasted Macadamia Nut
    • 3/8 cup Sugar
    • 2 tablespoons Water
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Vanilla Extract
    • 1/4 cup Dried Goji Berry
  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 780 kcal  
Total Fat 44.0 g 56%
Total Saturated Fat 17.0 g 84%
Unsaturated Fat 27 g  
Cholesterol 220 mg 73%
Sodium 1490 mg 60%
Total Carbohydrate 78 g 28%
Fiber Total Dietary 4 g 15%
Sugars Total 32 g  
Protein 17 g 33%
Vitamin C 14 mg 15%
Calcium Ca 372 mg 30%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team