Ingredients

4 Servings

Produce

  • Zucchini 1 cup

  • Carrots 1 cup

  • Fresh Chives 1/2 bunch

  • English Cucumber 1/2

  • Fresh Dill 1/4 bunch

  • Lime 1

  • Mint 1/4 bunch

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Coconut Oil 1/4 cup

Dairy & Eggs

  • Eggs 4

  • Plain Greek Yogurt 1/2 cup

Spices

  • Kosher Salt 2 tsp

Dry Goods

  • Almond Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

  • Coconut Flour 2 1/2 Tbsp

Pantry

  • Canola Oil 1 Tbsp

  • Olive Oil 4 tsp

  • Black Pepper 1/2 tsp

Preparation

  1. Prep Batter

    Whisk eggs, water, and honey in a large bowl until combined. Add all dry ingredients to the bowl, whisk to combine. Add melted coconut oil in a slow and steady stream while simultaneously whisking until combined.

    • 4 Eggs
    • 1/2 cup Water
    • 2 Tbsp Honey
    • 1/4 cup , melted Coconut Oil
    • 1 1/2 cups Almond Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 2 1/2 Tbsp Coconut Flour

  2. Prep Topping

    Prepare ingredients. In a medium bowl combine all in ingredients and fold well until evenly mixed.

    • 1/2 , diced English Cucumber
    • 1/2 bunch , minced Fresh Chives
    • 1/4 bunch , chopped Fresh Dill
    • 1/4 bunch , leaves picked, chopped Mint
    • 1/2 cup Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1 , juiced Lime
    • 1 tsp Kosher 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.

    • 1 cup , grated Zucchini
    • 1 cup , grated Carrots
    • 1 tsp Kosher Salt
    • 1 tsp 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 Tbsp Canola Oil

  5. Serve and Enjoy!

    Garnish and enjoy!

Suggested Meals

Blackened

Salmon

Lean Green

Smoothie

Carrot Hot

Dog

Tofu

Macadamia Pumpkin

Smoothie

Nutrition

  Amount per
serving		 Daily value percentage
Calories 620 kcal  
Total Fat 46 g 59%
Total Saturated Fat 16 g 80%
Unsaturated Fat 30 g  
Cholesterol 190 mg 63%
Sodium 1640 mg 70%
Total Carbohydrate 32 g 12%
Good Source: Fiber 8 g 28%
Sugars Total 15 g  
Excellent Source: Protein 20 g 39%
Good Source: Vitamin C 18 mg 20%
Excellent Source: Calcium 418 mg 30%
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By Innit Culinary Team