Zucchini Pancakes

By mdancause

(This recipe make approximately 5 large or
10 small pancakes.)

Ingredients

• 1 Tbsp coconut flour
• 3 eggs
• sea salt & pepper to taste
• 2 cups shredded zucchini (a food processor
• with a shredding disc makes this easy)
• coconut oil or bacon grease to pan-fry in
• (amount will vary)

Preparation

Step 1

1 Sift the coconut flour into the eggs and beat them together. Note: Coconut flour often has
clumps, which is why we want to sift it.

2 Mix in the shredded zucchini, sea salt & pepper.

3 Use a large cast iron skillet over medium-low heat with coconut oil or bacon grease coating
the pan.

4 Spoon the mixture into the pan in desired sized “cakes.” I made mine pretty large at roughly
4-6″ in diameter and cooked them one at a time but you can also make smaller ones and
load up a pan with 3-4 at a time.

5 Serve warm or at room temperature/on-the-go- alone or with sausage or bacon. Yum.