Menu Enter a recipe name, ingredient, keyword...

Zucchini and Yellow Squash Pancakes

By

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.

Google Ads
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

Review this recipe

Pumpkin "Pop Tarts" Spaghetti Squash and Broccoli