Zucchini Pancake “Fritters”

Yields1 Serving

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.