Looking for a different kinda pancake?! These are so delicious and easy to make! You can also play around with it, use carrots, or sweet potatoes - have some fun! My girls absolutely DIG these and actually get excited when I make them! - WHOODA THOUGHT?
- 4 Zucchini Shredded
- 1 Red Onion finally diced or shredded
- 4 Eggs (preferably free range)
- Himalayan Salt and Fresh Ground Pepper
- Top with some diced red bell pepper to garnish (optional)
Shred zucchini with a cheese grater and then squeeze out excess moisture and put in bowl. If you shred the onion you will want to squeeze out the extra water as well. Add the Eggs, Salt and Pepper and mix together. Drizzle some coconut or olive oil into pre heated pan on medium heat. Scoup a portion of the mixture into pan and flatten with a fork. Cover and cook 3-4 minutes, then flip over. Once both sides are lightly brown serve immediately.
Serves 4 - 6 making about 12 Zucchini Cakes.
***Juicy Tip - They also freeze well, let cool and then place parchment paper between the layers and then just pull out and reheat:) Also works great for a lunch or dinner too!
With the summer growing season here why not enjoy the fresh harvest and get your veggies in!