ZUCCHINI PANCAKES

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.