Zucchini Pancakes

Makes 8 pancakes

• 2 tablespoon coconut oil

• 3 eggs

• 2 cups shredded zucchini

• 1 tablespoon coconut flour

• ¼ teaspoon sea salt

• ¼ teaspoon black pepper
  

Instructions

1. Heat coconut oil in a large skillet on medium low heat.

2. Place zucchini in a strainer and squeeze out excess water (or squeeze with a paper towel).

3. Whisk eggs in a medium bowl.

4. Add zucchini and remaining ingredients and mix well.

5. Spoon batter onto the hot skillet to make pancakes.

6. Cook each side for 4 minutes, until they are firm to touch.