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.

   • 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 Eggs
   • 1/4 cup Vegetable Oil
   • 1 Tbsp Baking Powder
2. Prep Topping

   Prepare vegetables and herbs, set aside. Zest and peel orange, carefully removing any white pith. Reserve zest and discarding peel. Slice orange into segments by cutting between the membranes. Combine all prepared vegetables, herbs, and orange segments and zest in a large bowl. Season with pepper and olive oil, mix to combine. Season with salt and lime juice to taste, mix to combine.

   • 1/2 , diced English Cucumber
   • 1/2 , large, diced Red Tomato
   • 1 , seeds removed, diced Green Jalapeño Pepper
   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , chopped Fresh Cilantro Leaf
   • 1/2 , juiced Lime
   • 1 , zested, segmented Orange
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
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

   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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	Amount per serving	Daily value percentage
Calories	540 kcal
Total Fat	28 g	36%
Total Saturated Fat	6 g	32%
Unsaturated Fat	22 g
Cholesterol	195 mg	65%
Sodium	1420 mg	60%
Total Carbohydrate	56 g	20%
Fiber Total Dietary	5 g	19%
Sugars Total	13 g
Protein	15 g	30%
Good Source: Vitamin C	39 mg	45%
Calcium Ca	379 mg	30%
Iron Fe	4 mg	20%

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	Amount per serving	Daily value percentage
Vitamin D	2 µg	10%
Potassium K	550 mg	10%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.7 mg	50%
Niacin	3.5 mg	25%
Pantothenic Acid	1.6 mg	30%
Vitamin B-6	0.3 mg	15%
Folate (B9)	73 µg	20%
Good Source: Vitamin B12	0.8 µg	35%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team