These Paleo pancakes are an all time favorite and they’re also gluten-free, grain-free and sugar-free. This recipe combines homemade pancakes with healthy ingredients like zucchini, eggs and coconut flour. These pancakes are perfect for eating right away or cold too as a snack at work or school, as this recipe will yield about 25 small pancakes. Thanks to VitaLivesFree for her quick and easy recipe.
- 2 zucchini (3 cups grated)
- 3 eggs
- 3 tbs coconut flour
- 3 tbsp coconut oil or butter
- Salt and pepper (to taste)
Step 1: Preparing zucchini
Grate zucchini. Squeeze the grated zucchini lightly with your hands to get rid of excess juice and place in a bowl. (You can drink the juice because it’s super healthy or discard)
Step 2: Mix in the eggs
Add the eggs to the grated zucchini and give it a stir with wooden spoon.
Step 3: Add flour and Salt and Pepper
Take coconut flour and mix into batter. Stirring until well mixed with wooden spoon. Add the salt and pepper to taste and give one final mix.
Step 4: Prepare frying pan
Melt butter or coconut oil in frying pan on medium heat making sure the surface of skillet is coated or pancakes will stick.
Step 5: Cooking the pancakes
Place a tablespoon of mixture on frying pan for each pancake. Flatten a bit and form a round pancake shape. Repeat until all the batter is all used.
Step 6: Flipping your pancakes
Cook until you see edges are turning brown and crispy then flip over and brown the other side. Don’t flip too soon or the pancakes will crumble.
Step 7: How to serve
Serve plain or top with your favorite topping like Greek yoghurt or sour cream. Enjoy warm or cold.
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