Paleo Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Orange 1

Dry Goods

  • Slivered Almond 1 tablespoon

  • 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

Dairy & Eggs

  • Eggs 4

Canned/Bottled Goods

  • Honey 2 tablespoons

Packaged Products

  • Almond Butter 1/2 cup

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 1 teaspoon

  • Ground Nutmeg 1/8 teaspoon

  • Ground Cinnamon 1/4 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

    Microwave almond butter for 30 seconds. Fold in remaining ingredients & stir well.

    • 1/4 cup Almond Butter
    • 1/4 teaspoon Ground Cinnamon
    • 1/8 teaspoon Ground Nutmeg
    • 1 teaspoon Orange Zest
    • 1 tablespoon Slivered Almond
    • 2 tablespoons, juiced Orange
    • 1 teaspoon Vanilla Extract
  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 710 kcal  
Total Fat 52.0 g 67%
Total Saturated Fat 16.0 g 79%
Unsaturated Fat 36 g  
Cholesterol 185 mg 62%
Sodium 1080 mg 45%
Total Carbohydrate 37 g 13%
Fiber Total Dietary 10 g 36%
Sugars Total 17 g  
Protein 22 g 45%
Vitamin C 28 mg 30%
Calcium Ca 476 mg 35%
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By Innit Culinary Team