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10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free
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mk10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free
Serve warm or at room temperature. They can be ‘dressed’ with soft cheese, sour cream, bacon or other veggies. Here I used kefir, cucumber and tomato. If you do t add pepper and too much salt, you can also serve with blueberries and maple syrup but they are better savoury.
Ingredient
3
eggs
2 cups
shredded zucchini
1 tablespoon
coconut flour
1 tablespoon
dried herbs - oregano, thyme, parsley, za’atar
to taste
sea salt
to taste
black pepper
Cooking instructions
* Step 1
Beat the eggs with coconut flour, sea salt, and black pepper.
* Step 2
Mix in shredded zucchini until well combined.
* Step 3
Add 1/9 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into skillet in 'cakes' that are approximately 4-5 inches in diameter.
* Step 4
Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature.
* Step 5
They can last for several days and are a great substitute for bread orcas mini pizza base.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
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