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!
- 1/4 cup coconut flour
- 6 eggs
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 4 cups shredded zucchini (about 2 large or 4 small)
- 1/4 cup ghee or bacon fat for cooking
Sift the coconut flour into the eggs, garlic powder, salt, and pepper and beat them together. Note: Coconut flour often has clumps, which is why you want to sift it.
Place the zucchini into a cheese cloth, nut milk bag, or paper towels and squeeze some of the water out.
Mix the shredded zucchini, salt, and pepper into the egg mixture.
Use a large enameled non-stick or well-seasoned cast iron skillet over medium-low heat with ghee or bacon fat coating the pan.
Spoon the mixture into the pan into 4″ cakes, 3 at a time. Allow them to cook through on one side for 3-4 minutes before flipping to finish the other side for 3-4 minutes. When the cakes are golden brown and cooked through, remove them from the pan and start on the next batch.
Serve warm or at room temperature/on-the-go- alone or with sausage or bacon.
If you want to make these to serve as sweet pancakes versus savory, omit the sea salt, black pepper, and granulated garlic and add instead: 1 1/2 teaspoons pure vanilla extract and 1 teaspoon cinnamon.