Gluten Free Zucchini Carrot Pancakes with Citrus Salsa - Innit

Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Fresh Persian Limes 2

  • Fresh Green Jalapeño Pepper 1

  • Chives 2 tablespoons

  • Navel Orange 1

  • Persian Cucumber 1/2

  • Fresh Roma Tomato 1/2

Spices

  • Kosher Salt 4 teaspoons

Dairy & Eggs

  • Unsalted Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Whole Chicken Eggs 4

Pantry

  • Vegetable Oil 1/3 cup

  • Granulated 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 Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 4 Whole Chicken 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 Fresh Roma Tomato
    • 1, seeds removed, diced Fresh Green Jalapeño Pepper
    • 2 tablespoons, chopped Chives
    • 2 tablespoons, chopped Cilantro
    • 1, juiced Fresh Persian Lime
    • 1/2 cup, sliced Navel 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 Carrots
    • 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 Vegetable Oil

  5. Serve and Enjoy!

    Garnish and enjoy!

Suggested Meals

Creamy Vegan

Cauliflower Stuffing

Avocado Pancake

Tuna

Poke

Paleo Mixed

Berry Pancakes

Paleo Pumpkin

Pancakes

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 47 mg 50%
Calcium Ca 386 mg 30%
Iron Fe 4.0 mg 25%
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By Innit Culinary Team