Zucchini and Yellow Squash Pancakes

Years ago, I fell in love with a similar recipe in my Weight Watchers days. The original recipe called for just yellow squash as well as cheese. I miss this recipe, so I came up with this Paleo version. I like the addition of the almond meal, because it gives it that “cornmeal” feeling.
Photo by Becky F.
Adapted from cavegirlcuisine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cavegirlcuisine.com

Ingredients

  • 2

    large organic eggs

  • 1

    large zucchini, grated (1.5 cups)

  • 1

    large yellow squash, grated (1.5 cups)

  • 1

    T almond meal

  • 1

    T coconut flour

  • coconut oil

  • sea salt and pepper to taste

Directions

Whisk the eggs in a bowl. Mix in the next four ingredients. Heat 1 tsp of coconut oil in a large pan at medium-high heat. Spoon about 1/4 cup of mixture into the pan…you can fit 3-4 pancakes in the pan at a time. After approximately 2 minutes (when browned), flip and brown the other side. Let cool. Enjoy!

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