Easy Recipe
Prep Time
10 minutes
Cook Time
10 minutes
12 pancakes

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.

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)