Category

A healthy breakfast take on pancakes that includes a big serving of veggies.

Yields1 Serving

 2 cups zucchini, shredded
 4 organic, pastured eggs
 1 tbsp coconut flour
 ¼ tsp sea salt
 1 tbsp avo, olive, coconut oil or pastured butter
 1 tsp spices of choice (pepper, thyme, cumin, curry, basil, etc)

1

Mix all ingredients together in a large bowl. Heat oil in saute pan until hot.

2

Scoop batter into pan, making whatever size pancakes you desire. Heat for about 2 minutes per side or until cooked through.

Additional Notes:
Experiment with other veggies such as chopped greens, scallions, mushrooms, etc. 

Ingredients

 2 cups zucchini, shredded
 4 organic, pastured eggs
 1 tbsp coconut flour
 ¼ tsp sea salt
 1 tbsp avo, olive, coconut oil or pastured butter
 1 tsp spices of choice (pepper, thyme, cumin, curry, basil, etc)

Directions

1

Mix all ingredients together in a large bowl. Heat oil in saute pan until hot.

2

Scoop batter into pan, making whatever size pancakes you desire. Heat for about 2 minutes per side or until cooked through.

Zucchini Pancake “Fritters”