Name: Zucchini Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 4 eggs – whisked; 2 ½ tbsp.. coconut flour; 1 tsp. dried dill; Dash of salt and pepper; 3 c. shredded zucchini; Coconut oil for frying; 1tsp. sour cream; Chives minced

Zucchini Pancakes Recipe

Makes 2 servings | Gluten free

Step 1

4 eggs – whisked
3 Tbsp coconut, almond, or cassava flour
1 tsp. dried, or 1 Tbsp of fresh dill
¼ tsp salt
Pinch of pepper
3 c. shredded zucchini, loosely packed and squeezed of extra liquid
1 Tbsp Coconut or avocado oil for frying

Step 2

1 Tbsp sour cream (or Green Veggie Dip for dairy-free option)
1 Tbsp fresh chives, minced

Directions:

Combine whisked egg with the flour, dill, salt and pepper. Stir in the Zucchini.

Heat a large skillet over medium heat and add coconut/avocado oil. Spoon ¼ cup of the batter into the skillet and spread to pancake shape. When bubbles form around the edges, flip and cook until golden brown about 3 minutes per side.

Serve with 1 tbsp. of sour cream and chives mixed.