Paleo Sweet Zucchini Pancakes
Author: Terri
Recipe type: Breakfast
Cuisine: Paleo
- 5 med. zucchini, shredded (makes about 4 cups)
- 1½ tsp sea salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup real maple syrup
- 2 eggs, beaten
- 1 tsp fresh squeezed lemon juice
- ¼ cup coconut flour
- 1 cup chopped walnuts
- Coconut oil to cook with
- Grate Zucchini
- Place in bowl and sprinkle with sea salt. Toss and let stand for 10 minutes. This will draw out the moisture in the zucchini
- Remove zucchini from bowl and place in the center of a clean flour sack towel (or other towel that will not shed)
- Fold towel over the zucchini pile and squeeze over the sink until all the liquid is out of the squash.
- Place in a dry bowl
- Add coconut flour, egg, and maple syrup, fold together
- Add lemon juice, nutmeg, cinnamon, and walnuts
- Combine until mixed evenly
- Heat a large skillet over med-low heat
- Melt 2 Tbsp coconut oil in pan
- Form a handful of the zucchini mixture into a ball (about ¼ cup) with your hands
- Place in the pan and flatten into a patty
- Fit enough patties in the pan to fill the bottom without touching each other
- Cook each side 3 to 5 minutes or until nicely browned
- Repeat until you have used all the mixture
- Let pancakes cool on a cooling rack to prevent them from being soggy.
Recipe by Vitality Health Centers at http://vitalityhealthcenters.com/paleo-sweet-zucchini-pancakes/
3.2.2885