Zucchini Pancakes

Ingredients

3
eggs
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
Yields:
small pancakes

Instructions

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.