I like to make these savory grain-free, protein-packed pancakes on a summer morning before we head out for the day. Combined with a green smoothie they create an energizing breakfast! These store well in the refrigerator, but if you prefer to make a smaller batch just halve the recipe. Top each pancake with a dollop of sour cream and chopped parsley if desired.
Ingredients
4 large
eggs
3 cups
grated
zucchini
1 cups
blanched almond flour
½ cups
minced
onions
1 teaspoons
Herbamare
(or sea salt)
freshly ground
black pepper
extra virgin olive oil
(or butter for cooking)
