10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Beat the eggs with coconut flour, sea salt, and black pepper.

10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
  1. Get 3 eggs
  2. Get 2 cups shredded zucchini
  3. Get 1 tablespoon coconut flour
  4. Make ready 1 tablespoon dried herbs - oregano, thyme, parsley, za’atar
  5. Get to taste sea salt
  6. Get to taste black pepper
  7. Prepare coconut oil or ghee (for frying)

Chop onion and add to zucchini. Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper. Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula. Swirl the back of the spoon around the batter to even out the pancake.

Steps to make 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
  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.

Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula. Swirl the back of the spoon around the batter to even out the pancake. Using a vegetable peeler, peel the first layer off the zucchini and carrot and discard. Add in the garlic powder, paprika, salt, pepper, and lemon juice and toss well to mix. Sweet & savory country cooking from my table to yours! advertisement.

So that’s going to wrap this up for this special food 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!