Summer Squash Pancakes

By mdancause

Ingredients

• 1 small zucchini, shredded
• 1 small yellow squash, shredded
• 1 small carrot, shredded
• 1/2 yellow onion, shredded
• 1 cup almond flour/meal
• 2 eggs
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste
• 2 tablespoons fat of choice (I used duck fat)
• avocado, diced (to garnish)
• green onions, diced (to garnish)

Preparation

Step 1

Shred all vegetables. I used the shredding attachment on my food processor.

Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.

Make 6-7 patties and flatten them out.

Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.

Cook 5-7 minutes per side, until pancakes are browned.

Top with avocado and green onions. AND MEAT!