Zucchini Pancakes

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    Zucchini Pancakes

    2 Medium Sized Zucchini
    1 Jumbo Egg
    1/4 Cup Coconut Flour
    1 tsp. baking soda
    1 tablespoon sea salt
    1/4 stick organic butter (room temperature)
    Black Pepper

    Shred the zucchini with hand grater (leave skin on). Add sea salt to zucchini and let sit for 5-10 minutes. Then drain the excess water thoroughly (by hand or with cheese cloth).

    Add the beaten egg, flour, baking soda, black pepper, parsley, and butter (at room temperature).

    Use coconut oil on frying pan. Roll up mixture into small little hand pancakes and place into pan. Takes 5-7 minutes until golden brown on both sides.


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    These were hella-good, says the hubby….He never says that.
    Mine got a little too dark on med-low.
    This recipe makes me happy, I want more!


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    Replies: 643

    Made these tonight…so good!!

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