Gluten Free 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

Spices

  • Kosher Salt 4 teaspoons

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

  • Olive Oil 1 teaspoon

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. 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!

Suggested Meals

Sesame Ginger

Salmon

Paleo Pumpkin

Pancakes

Asian

Turkey

Sesame Ginger

Salmon

Zucchini with Garlic

& Thyme

Nutrition

  Amount per
serving		 Daily value percentage
Calories 590 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 2880 mg 130%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 4 g 16%
Sugars Total 13 g  
Protein 15 g 31%
Good Source: Vitamin C 44 mg 50%
Calcium Ca 382 mg 30%
Iron Fe 4.0 mg 20%
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By Innit Culinary Team