Zucchini and Yellow Squash Pancakes
By Becky Jo
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.
Rate this recipe
4.5/5
(42 Votes)
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
Details
Adapted from cavegirlcuisine.com
Preparation
Step 1
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!
You'll also love
- Best Ever Blueberry Cobbler 4.5/5 (42 Votes)
- Creamy Baked Ziti 4.4/5 (43 Votes)
- Cheesy Potato Breakfast Casserole 3.9/5 (125 Votes)
- Tomato, Avocado and Cucumber... 4.6/5 (32 Votes)
- Halloween Ghosts & Pumpkins 4.5/5 (42 Votes)
- Zucchini Side Dish 4.3/5 (57 Votes)
- Zucchini Cake with Lemon Cream... 4.5/5 (40 Votes)
- Cheesy Yellow Squash Casserole 4.7/5 (12 Votes)
Review this recipe