Paleo Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Limes 2

  • Green Jalapeño Pepper 1

  • Chives 2 tablespoons

  • Orange 1

  • Persian Cucumber 1/2

  • Plum Tomato 1/2

Canned/Bottled Goods

  • Honey 2 tablespoons

Dairy & Eggs

  • Eggs 4

Spices

  • Kosher Salt 4 teaspoons

Dry Goods

  • Coconut Flour 2 1/2 tablespoons

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • Coconut Oil 1/4 cup

  • Olive Oil 1 teaspoon

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 Eggs
    • 1/2 cup Water
    • 2 tablespoons Honey
    • 1/4 cup Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Kosher Salt
    • 2 1/2 tablespoons Coconut Flour
  2. Prep Topping

    Prepare ingredients. Place into a bowl and gently fold together.

    • 1/2, diced Persian Cucumber
    • 1/2, diced Plum Tomato
    • 1, seeds removed, diced Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Lime
    • 1/2 cup, sliced Orange
    • 1 tablespoon Kosher Salt
  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 510 kcal  
Total Fat 35.0 g 45%
Total Saturated Fat 14.0 g 72%
Unsaturated Fat 21 g  
Cholesterol 185 mg 62%
Sodium 2790 mg 120%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 8 g 28%
Sugars Total 17 g  
Good Source: Protein 16 g 32%
Good Source: Vitamin C 44 mg 50%
Good Source: Calcium 376 mg 30%
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By Innit Culinary Team