Here's a satisfying and simple way to make use of all that summer zucchini. They’re great with a side of sausage or bacon…or as the “bun” on your favorite burger. Enjoy!
Veggie Pancakes
grain-free • gluten-free • nightshade-free • dairy-free • refined sugar-free
PREP TIME: 10 mins
COOK TIME: 20 mins
SERVINGS: 6-8
ingredients:
- 4 cups grated zucchini (4 small or 2 large) or carrots
- 3 eggs, beaten
- 1/2 teaspoon granulated garlic
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup ghee, coconut oil, or bacon fat
preparation:
Place the zucchini or carrots in the center of a large piece of cheesecloth or a mesh fabric bag, then bundle up the fabric around the vegetable, twist, and squeeze out any excess water.
In a large mixing bowl, combine the eggs, granulated garlic, salt, and pepper; then sift in the coconut flour and mix well. Stir in the vegetables.
In a large skillet, heat the ghee, coconut oil, or bacon fat over medium-low heat. Using a 1/4-cup measure, place the vegetable mixture into the hot skillet and cook for 3 to 4 minutes. Gently flip the pancakes and cook for 3 to 4 minutes on the other side. Repeat with the remaining vegetable mixture.
These pancakes are more delicate when warm but become a bit firmer when they cool to room temperature or are chilled–making them ideal faux burger buns.
