Easy Recipe: Grain-Free Zucchini Pancakes
I recently made sweet potato pancakes and they were fantastic, so I decided to work on mastering a zucchini pancake option for those who can’t or don’t choose to eat sweet potatoes. I think you’re going to like this one, it’s quite simple and really satisfying. I think they’re great with a side of sausage or bacon… Enjoy!
Grain-Free Zucchini Pancakes
A food processor makes this job really easy.
Yield: Approximately 5 servings.
Click here for estimated nutrition facts.
(This recipe make approximately 5 large or 10 small pancakes.)
- 1 Tbsp coconut flour
- 3 eggs sea salt & pepper to taste
- 2 cups shredded zucchini (using a food processor with a shredding disc is ideal, or you can shred them by hand)
- coconut oil or bacon grease to pan-fry in (amount will vary)
Sift the coconut flour into the eggs and beat them together.
Note: Coconut flour often has clumps, which is why we want to sift it. Mix in the shredded zucchini, sea salt & pepper.
Use a large cast iron skillet over medium-low heat with coconut oil or bacon grease coating the pan.
Spoon the mixture into the pan in desired sized “cakes.” I made mine pretty large at roughly 4-6″ in diameter and cooked them one at a time but you can also make smaller ones and load up a pan with 3-4 at a time.
Serve warm or at room temperature/on-the-go- alone or with sausage or bacon. Yum.
Add any other spices or fresh herbs that you like. Cilantro or basil would be a nice addition to these grain-free veggie pancakes!
Bacon is rad. Gluten is bad. Fly your flag & sport a T!
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Tags: breakfast, coconut flour, eggs, zucchini