As a Paleo person, sometimes its nice to have things that are on the “verboten” list like pancakes. These pancakes are far from the traditional kind, but with the summer bounty of zuchini coming in my farm share each week, I’ve been trying to be creative with my uses of zuchini. Zuchini pancakes bring a new look and feel to zuchini, and are really quite easy and simple to eat.
- 1 – 2 small to medium zuchini
- 2 – 4 eggs
- 1 – 2Tbsp of coconut flour
Use your shredding desk in your food processor after cutting off the top and bottom of the zuchini. Chop the zuchini into pieces and shred the zuchini. Add to a bowl with 2 – 4 whisked eggs, depending on the size of your zuchini you’ll need between 2 and 4 eggs. Start with 2 eggs and you can always add more. If you use 2 eggs, use 1 Tbsp of four, add up to another Tbsp of flour. Mix it together and as long as everything sticks together that is best!
Mix the ingredients together, heat a saute pan and spray with coconut oil, add some butter or ghee, add something to make sure that they don’t stick to the bottom and then spoon the mixture into the pan. Let cook for about 5 minutes on each side, these pancakes don’t bubble like traditional pancakes do. If you let it cook a little longer, they will brown nicely, undercooked they will not turn golden – if they aren’t golden, just flip them back around and give them a few more minutes.
Serve with addtional butter or ghee or just eat them plain. They are delicious and chock full of veggies (hello they are mostly made out of zuchnini) for a more filling breakfast serve with bacon or sausages too.
Enjoy for breakfast, brunch, lunch or dinner