Gluten Free Zucchini-Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrot 1 cup

  • Lime 2

  • Green Jalapeno Pepper 1

  • Chives 2 tablespoons

  • Orange 1

  • Persian Cucumber 1/2

  • Plum Tomato 1/2

Spices

  • Kosher Salt 4 teaspoons

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 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 Egg
    • 3 tablespoons 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 Jalapeno 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 untill bubbles apear 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

Buttermilk Mixed

Berry Pancakes

Paleo Mixed

Berry Pancakes

Garlic

Shrimp

Gluten Free Mixed

Berry Pancakes

Paleo Zucchini-Carrot

Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 610 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 11.0 g 57%
Unsaturated Fat 22 g  
Cholesterol 220 mg 73%
Sodium 3490 mg 150%
Total Carbohydrate 62 g 23%
Fiber Total Dietary 5 g 17%
Sugars Total 13 g  
Protein 16 g 32%
Good Source: Vitamin C 44 mg 50%
Good Source: Calcium 658 mg 50%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team