Zucchini Pancake “Fritters”
A healthy breakfast take on pancakes that includes a big serving of veggies.
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)
Mix all ingredients together in a large bowl. Heat oil in saute pan until hot.
Scoop batter into pan, making whatever size pancakes you desire. Heat for about 2 minutes per side or until cooked through.