Zucchini Pancakes

Pancakes are not always all about syrups and whipped cream. If you are in a mood for a savory and delicious breakfast this recipe is for you!

 

What you need:

• 1 tbsp. Coconut Flour
• 3 whole eggs
• Sea Salt & Pepper (plus any other fresh spices and herbs to your taste)
• 2 cups Shredded Zucchini
• 1 tsp. Coconut Oil

What you do:

1. Sift the coconut flour into the eggs and beat them together
2. Mix in the shredded zucchini, sea salt & pepper
3. Use a large cast iron or stainless steel skillet over medium-low heat with coconut oil coating the pan
4. Spoon the mixture into the pan in size of pancake you desire
5. Cook for a few minutes and flip over when golden brown

Topping ideas (choice depends if your pancake is sweet or salty):

• Unsweetened apple sauce
• Cinnamon
• Nutmeg
• Hot sauce or salsa
• Tomato sauce
• Caramelized onions
• Nut butter
• Chopped chives, parsley, or cilantro

Makes 1 serving.

Nutrient breakdown per serving:

• Calories: 357
• Fat: 23
• Carbs: 14
• Protein: 23
• Fiber: 7

Get Macro Patterning Nutrition for more healthier recipes.