Zucchini Pancakes Recipe

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide. 

Makes 2 servings | Gluten free 

Step 1

4 eggs – whisked
3 Tbsp coconut, almond, or cassava flour
1 tsp. dried, or 1 Tbsp of fresh dill
¼ tsp salt
Pinch of pepper
3 c. shredded zucchini, loosely packed and squeezed of extra liquid
1 Tbsp Coconut or avocado oil for frying

Step 2

1 Tbsp sour cream (or Green Veggie Dip for dairy-free option)
1 Tbsp fresh chives, minced

1. Combine whisked egg with the flour, dill, salt and pepper. Stir in the Zucchini.
2. Heat a large skillet over medium heat and add coconut/avocado oil. Spoon ¼ cup of the batter into the skillet and spread to pancake shape. When bubbles form around the edges, flip and cook until golden brown about 3 minutes per side.
3. Serve with 1 tbsp. of sour cream and chives mixed.