I’m all about the breakfast! When I’m hungry I need food now, that’s why I love recipes that allow me to have leftovers either stored in the fridge or freezer. I found this little gem in the 21 Day Sugar Detox book, by Diane Sanfilippo. These Zucchini Paleo Pancakes are super tasty and very filling; the flavors you can create are endless. Let’s get started so you have your breakfast prepped for the week! Here’s what you need for the base recipe:
- 2 zucchini’s
- 3 eggs
- ¼ cup coconut flour
What you add next is up to you. I added ½ cup of peppers, 1/4 cup turkey pepperoni and 1 tbsp of Garlicky Dill Epicure seasoning.
Peel and grate the zucchini. The next step is really important…place two paper towels onto of each other, then place grated zucchini in the middle of the paper towels. Roll it up and squeeze out any excess water. If you don’t do this step, you will have “runny” pancakes!
Next, beat the 3 eggs, then add all ingredients together and mix well.
Add a tsp of coconut oil to your frying pan, once melted I used a ¼ measuring cup to scoop out the pancake mixture. Fry just above medium heat. Try to only flip the Paleo pancakes once as they are fragile.
Place pancakes on drying rack to cool and firm up. I got 10 pancakes out of this recipe.
You know you’re on the right track taste wise when it’s kid approved…now give me my breakfast back!
