Ingredients
4 ServingsProduce
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Zucchini 1 cup
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Carrots 1 cup
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Limes 2
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Fresh Green Jalapeño Pepper 1
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Chives 2 Tbsp
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Orange 1
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Persian Cucumber 1/2
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Fresh Roma Tomato 1/2
Spices
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Kosher Salt 4 tsp
Dairy & Eggs
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Unsalted Butter 3 Tbsp
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Buttermilk 1 1/3 cups
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Whole Eggs 4
Pantry
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Vegetable Oil 1/3 cup
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Granulated Sugar 2 tsp
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Olive Oil 1 tsp
Dry Goods
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Xanthan Gum 1 tsp
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Gluten Free Flour 1 1/2 cups
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Baking Powder 1 Tbsp
Preparation
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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
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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
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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
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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
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Serve and Enjoy!
Garnish and enjoy!

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