Zucchini Pancakes


1 tablespoon
coconut flour
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)
Sea salt and black pepper to taste
small pancakes


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 or eat them cold the next day.  (Recipe #913)