Zucchini Pancakes

Looking for a pancake recipe that’s savory instead of sweet? Look no further! Make extra to reheat anytime or eat them cold the next day.

PREP TIME

10 minutes

COOKING TIME

20 minutes

YIELD

Approximately 8 small pancakes or 2 servings


 

Ingredients

3 eggs

1 tablespoon coconut flour

Sea salt and black pepper to taste

2 cups shredded zucchini (using a food processor with a shredding disc is ideal, or by hand)

Coconut oil or bacon grease for pan frying (amount will vary)

SIDE NOTE

A food processor makes this recipe super quick and easy.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Beat the eggs with the coconut flour, sea salt, and black pepper. Mix in the shredded zucchini until well combined.

Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are approximately 4-6 inches in diameter.

Cook until they hold together, flipping once as you would a standard pancake.

Serve warm or at room temperature.

 

Zucchini Chicken Casserole

This is a great recipe to use up all those summer zucchinis from the garden.

Ingredients

2 cups cooked chicken, cubed

3/4 cup butter, melted

1 (6 oz.) package stuffing mix

1 (10.5 oz.) can cream of chicken soup

3 cups zucchini, diced

1/2 cup onion, chopped

1 medium carrot, shredded

1/2 cup sour cream

Directions

Preheat oven to 350 degrees F.

Combine butter and stuffing mix in a bowl. Remove and reserve 1/2 cup of stuffing mixture. To the remaining stuffing, add the chicken, soup, zucchini, onion, carrot and sour cream. Put in casserole dish and sprinkle the reserved stuffing mix on top. Bake uncovered at 350 degrees for 40 to 45 minutes. Yield: 6 servings.