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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.