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 vegetable oil in a slow and steady stream while simultaneously whisking until combined.

   • 190 g Gluten-free Flour
   • 1 tsp Xanthan Gum
   • 1 tsp Salt
   • 2 tsp Granulated Sugar
   • 310 ml Buttermilk
   • 4 Whole Eggs
   • 4 Tbsp Vegetable Oil
   • 1 Tbsp Baking Powder
2. Prep Topping

   Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

   • 1/2 , diced Cucumber
   • 1/2 bunch , minced Chives
   • 1/4 bunch , chopped Dill Weed
   • 1/4 bunch , leaves picked, chopped Mint
   • 120 g Plain Greek Yogurt
   • 1 Tbsp Olive Oil
   • 1 , juiced Lime
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
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 Vegetable Oil
5. Serve and Enjoy!

   Garnish and enjoy!

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By Innit Culinary Team