2 C zucchini, roughly 2 medium zucchinis, shredded
1 T coconut flour
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Preheat cast iron skillet over medium-low heat.
Roughly chop zucchini in a food processor, dry with a paper towel and set aside.
Beat eggs in a large bowl.
Add coconut flour into eggs by shifting the flour into the bowl to prevent lumps. Beat together.
Add salt and pepper to zucchini, mix well and add to the egg mixture.
Add coconut oil to preheated skillet. Be certain to coat the entire pan.
Spoon the mixture into the pan into 5” or 2” sized pancakes and cook until each side is lightly golden brown.
Serve warm topped with additional spices and fresh herbs as desired such as parsley, oregano, etc.
Serves 5 – 5” pancakes or 10-2” pancakes