Zucchini Pancakes

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Ingredients

• 1/4 cup coconut flour
• 6 eggs
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 4 cups shredded zucchini (about 2 large or 4 small)
• 1/4 cup ghee or bacon fat for cooking
• Note: if you want to make these to serve as sweet pancakes versus savory, omit the sea salt, black pepper, and granulated garlic and add instead: 1 1/2 teaspoons pure vanilla extract and 1 teaspoon cinnamon.

Preparation

Step 1

Sift the coconut flour into the eggs, garlic powder, salt, and pepper and beat them together. Note: Coconut flour often has clumps, which is why you want to sift it.

Place the zucchini into a cheese cloth,

Mix  the shredded zucchini, salt, and pepper into the egg mixture.

over medium-low heat with ghee or bacon fat  coating the pan.

Spoon the mixture into the pan into 4″ cakes, 3 at a time. Allow them to cook through on one side for 3-4 minutes before flipping to finish the other side for 3-4 minutes. When the cakes are golden brown and cooked through, remove them from the pan and start on the next batch.