- June 24, 2013 at 1:57 am #106646
1 Tbsp. coconut flour
sea salt and black pepper to taste
2 cups shredded zucchini
coconut oil or olive oil to pan-fry in
various herbs (optional)
1. Sift the coconut flour into the eggs and beat them together.
2. Use a large cast iron skillet over medium-low heat with coconut oil or bacon grease coating the pan.
3. Spoon the mixture into the pan in desired sized “cakes.”
4. Serve warm or at room temperature/on-the-go- alone.June 29, 2013 at 11:48 pm #106997
These sound delicious. I will make them tonight and will post my report. 🙂July 1, 2013 at 3:10 pm #107059
They came out GREAT. REALLY TASTY and satisfying. I will post pictures soon.July 1, 2013 at 11:38 pm #107076
Mykoza;45579 wrote: They came out GREAT. REALLY TASTY and satisfying. I will post pictures soon.
I had a couple today, too. They were good, and I added some cinnamon a tad of stevia to make it sweet. Truly seemed like I was eating a real pancake. Glad you liked them! =)July 2, 2013 at 12:19 am #107077
I couldn’t load Photobucket today so I can’t post pictures yet. Your sweet version sounds good! I added one more TBS of coconut flour to make them denser/thicker. That worked out well too.July 2, 2013 at 9:07 pm #107131July 3, 2013 at 9:23 am #107154
Great picture! For some reason, I can’t get picture to upload, or I don’t know how to. I have been loving my zucchini lately. I have put pictures on facebook, and everybody is actually loving my healthy recipes. They are in awww! lol, =). They think I am very creative, and I think more people are becoming understanding of the way I eat.July 3, 2013 at 2:15 pm #107159
You have to upload your pictures to photobucket.com first. Then, you copy the “IMG” code and paste it here. That’s how it works.
That’s great you are finding positive responses to your recipes!
You must be logged in to reply to this topic.