Makes 8 pancakes
2 tablespoon coconut oil
2 cups shredded zucchini
1 tablespoon coconut flour
¼ teaspoon sea salt
¼ teaspoon black pepper
Heat coconut oil in a large skillet on medium low heat.
Place zucchini in a strainer and squeeze out excess water (or squeeze with a paper towel).
Whisk eggs in a medium bowl.
Add zucchini and remaining ingredients and mix well.
Spoon batter onto the hot skillet to make pancakes.
Cook each side for 4 minutes, until they are firm to touch.