1. Prep Batter

   Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

   • 190 g Plain Flour
   • 1 Tbsp Baking Powder
   • 1 tsp Salt
   • 1 Tbsp Granulated Sugar
   • 310 ml Buttermilk
   • 2 Whole Eggs
   • 3 Tbsp , melted Unsalted Butter
2. Prep Topping

   Microwave almond butter in a small microwave-safe bowl for 30 seconds or until soft and runny. Add almond silvers, spices, and salt into the bowl. Zest and juice in the orange, and whisk until smooth, adding water if the mixture feels too thick.

   • 85 g Almond Butter
   • 1/4 tsp Ground Cinnamon
   • 1/8 tsp Ground Nutmeg
   • 2 Tbsp Flaked Almonds
   • 1 , zested, juiced Orange
   • 1/4 tsp Salt
3. Prep Smash-In

   Prepare ingredients, remove excess moisture from vegetables with a paper towel. Mix well into batter.

   • 110 g , grated Courgette
   • 130 g , grated Carrots
   • 1 tsp Salt
   • 1 tsp Olive Oil
4. Cook Pancake

   Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

   • 1 Tbsp Canola Oil
5. Serve and Enjoy!

   Garnish and enjoy!

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By Innit Culinary Team