Name: Zucchini Pancakes
Ingredients: 3 eggs; 1 tablespoon coconut flour; 2 cups shredded zucchini (using a food processor with a shredding disc is ideal, or by hand); 0 Coconut oil or bacon grease for pan frying (amount will vary); 0 Sea salt and black pepper to taste

Zucchini Pancakes

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Course Breakfast & Brunch Ideas

Servings 8 small pancakes

Ingredients

3 eggs
1 tablespoon coconut flour
2 cups shredded zucchini using a food processor with a shredding disc is ideal, or by hand
Coconut oil or bacon grease for pan frying amount will vary
Sea salt and black pepper to taste

Instructions

Beat the eggs with the coconut flour, sea salt and black pepper. Mix in the shredded zucchini until well combined. Add about 1/8 inch of coconut oil to a large skillet over medium-low heat.Spoon the mixture into the skillet in "cakes" that are approximately 4-6 inches in diameter. Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature or eat them cold the next day. (Recipe #913)

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Zucchini Pancakes

Zucchini Pancakes

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