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.

   • 1 1/2 cups All Purpose Flour
   • 1 Tbsp Baking Powder
   • 1 tsp Kosher Salt
   • 1 Tbsp Granulated Sugar
   • 1 1/3 cups Buttermilk
   • 2 Eggs
   • 3 Tbsp , melted Unsalted Butter
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

   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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	Amount per serving	Daily value percentage
Calories	480 kcal
Total Fat	22 g	28%
Total Saturated Fat	9 g	47%
Unsaturated Fat	13 g
Cholesterol	130 mg	43%
Sodium	2270 mg	100%
Total Carbohydrate	53 g	19%
Fiber Total Dietary	4 g	13%
Sugars Total	11 g
Good Source: Protein	15 g	29%
Good Source: Vitamin C	18 mg	20%
Good Source: Calcium	394 mg	30%

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	Amount per serving	Daily value percentage
Good Source: Iron	4.5 mg	25%
Vitamin D	1.6 µg	8%
Potassium K	520 mg	10%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.6 mg	50%
Niacin	3.5 mg	20%
Pantothenic Acid	1.3 mg	25%
Vitamin B-6	0.2 mg	15%
Folate (B9)	59 µg	15%
Excellent Source: Vitamin B12	0.8 µg	35%

By Innit Culinary Team