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Makes 2 servings | Gluten free
4 eggs – whisked
2 ½ Tbsp coconut flour
1 tsp. dried dill
Dash of salt and pepper
3 c. shredded zucchini
Coconut oil for frying
1 Tbsp sour cream
Combine whisked egg with the coconut flour, dill, salt and pepper. Stir in the Zucchini.
Heat coconut oil in large skillet over medium heat. Spoon the batter into the skillet. When bubbles forma round the edges of the pancakes, flip.
Serve with 1 tbsp. of sour cream and chives mixed.
Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.