Sometimes I feel quite lazy on the weekends for dinner. But it was dinnertime and I had to make *something* and I did not have enough leftovers for a whole meal. I looked in my fridge and spotted some leftover shredded zucchini. I wanted to make a zucchini latke type thing as a side dish, so I tossed in a little of this and a lot of that and I ended up with more of a pancake. Whatever it was – it was yummy so I figured I better share it with you too!
Zucchini Pancake – Grain Free Recipe
This recipe makes 6 2 inch round pancakes.
- 1 cup shredded zucchini
- 2 pastured eggs
- 1 Tbsp coconut flour
- salt and pepper to taste
- 2 Tbsp ghee or coconut oil
Heat a cast iron pan on medium high heat.
Mix the zucchini, eggs and coconut flour together with a fork and then sprinkle in some salt and pepper.
Add the ghee to the hot pan and then add the zucchini mixture in 2 inch rounds. Let the zucchini pancakes brown and then flip them and let them brown on the other side. This should take just a few minutes per side.
Voila! Delicious pancakes that are grain free and nourishing! We dipped these in homemade Ranch dressing.
hey, could I make this with almond flour? would the egg proportion be different?
Lindsey Gremont says
The proportions would likely be different as coconut flour absorbs liquid. Just add until you have a nice patty consistency that isn’t too wet or too dry.