10 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.
You can make extra and reheat - they keep pretty well.
#paleo #glutenfree #gluten-free #pancakes #alternativetobred #lowcarb #grainfree #grain-free #vegetarian #zucchini #crougette #easyrecipe #quickeecipe
10 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.
You can make extra and reheat - they keep pretty well.
#paleo #glutenfree #gluten-free #pancakes #alternativetobred #lowcarb #grainfree #grain-free #vegetarian #zucchini #crougette #easyrecipe #quickeecipe
Open in Cookpad AppSteps
- 1
Beat the eggs with coconut flour, sea salt, and black pepper.
- 2
Mix in shredded zucchini until well combined.
- 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.
- 4
Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature.
- 5
They can last for several days and are a great substitute for bread orcas mini pizza base.
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