Thursday, January 17, 2013


These are delicious, gluten and dairy free.... also guilt free! 

                                                ZUCCHINI  PANCAKES

  • 3 eggs
  • 1 tab of coconut flour
  • Himalayan sea salt and pepper to taste
  • 2 cups of shredded zucchini
  • coconut oil for pan frying
Beat the eggs with the coconut flour, salt and pepper. Mix in the zucchini and mix well.

Add 1/8 in of coconut oil in a skillet and heat over med heat.
Spoon the mixture into the skillet in "cakes" that are approximately 4-6 in in diameter

Cook until they hold together, flipping once as you would regular pancakes.

Serve warm.

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