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  • Writer's pictureNicole Spear, MS, CNS

Zucchini Pancakes

Updated: Aug 29, 2018

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


  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.

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