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 tsp Xanthan Gum
   • 1 tsp Kosher Salt
   • 2 tsp Granulated Sugar
   • 1 1/3 cups Buttermilk
   • 4 Whole Eggs
   • 3 Tbsp Unsalted Butter
   • 1/4 cup Vegetable Oil
   • 1 Tbsp Baking Powder
2. Prep Topping

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

   • 1/2, diced Persian Cucumber
   • 1/2, diced Fresh Roma Tomato
   • 1, seeds removed, diced Fresh Green Jalapeño Pepper
   • 2 Tbsp, chopped Chives
   • 2 Tbsp, chopped Cilantro
   • 1, juiced Lime
   • 1/2 cup, sliced Orange
   • 1 Tbsp 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 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 Vegetable Oil
5. Serve and Enjoy!

   Garnish and enjoy!

Get The Full Experience

Download Free App

Suggested Meals

Gluten Free

Pumpkin Pancakes

Kale Quinoa

Bowl

Tomatillo Salsa

Chicken Breast

Kale Quinoa

Bowl

Asian

Turkey

	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	58 g	21%
Fiber Total Dietary	5 g	17%
Sugars Total	13 g
Protein	15 g	31%
Good Source: Vitamin C	47 mg	50%
Calcium Ca	386 mg	30%
Iron Fe	4.0 mg	25%

Load More

	Amount per serving	Daily value percentage
Vitamin D	2.0 µg	10%
Potassium K	570 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.7 mg	50%
Niacin	3.5 mg	25%
Pantothenic Acid	1.7 mg	35%
Vitamin B-6	0.3 mg	20%
Folate (B9)	75 µg	20%
Good Source: Vitamin B12	0.8 µg	35%
Omega-3s	1.0 g
Omega3: ALA	1 g

By Innit Culinary Team