Paleo Zucchini Carrot Pancakes with Almond Butter - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Orange 1

Dry Goods

  • Almond Slivers 1 Tbsp

  • Coconut Flour 2 1/2 Tbsp

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Coconut Oil 1/4 cup

  • Olive Oil 1 tsp

Dairy & Eggs

  • Whole Eggs 4

Canned/Bottled Goods

  • Honey 2 Tbsp

Packaged Products

  • Almond Butter 1/2 cup

Spices

  • Vanilla Extract 1 tsp

  • Kosher Salt 1 tsp

  • Ground Nutmeg 1/8 tsp

  • Ground Cinnamon 1/4 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 Topping

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

    • 1/4 cup Almond Butter
    • 1/4 tsp Ground Cinnamon
    • 1/8 tsp Ground Nutmeg
    • 1 tsp Orange Zest
    • 1 Tbsp Almond Slivers
    • 2 Tbsp, juiced Orange
    • 1 tsp 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 Carrots
    • 1 tsp Kosher Salt
    • 1 tsp 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 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 740 kcal  
Total Fat 55.0 g 71%
Total Saturated Fat 16.0 g 80%
Unsaturated Fat 39 g  
Cholesterol 185 mg 62%
Sodium 1050 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