Zucchini & Coconut Pancakes

These are delicious. The coconut flour adds the extra protein needed for a busy morning.

INGREDIENTS:

• 1 medium zucchini
• 2 eggs
• 1 clove garlic finely grated
• 2-3 tablespoons cooking oil
• 1/2 teaspoon pepper freshly ground
• 2 teaspoons grated parmesan cheese
• a pinch of salt
• about 1 tablespoon parsley finely chopped
• 1 heaped tablespoon coconut flour

METHOD:

1. Grate zucchini into a colander – add a little pinch of salt, combine well and let drain for 5-10 minutes ( this will help pull out a lot of the water).
2. In the meantime grate your garlic into a bowl.
3. Add pepper, cheese, parsley and combine well.
4. Squeeze the moisture out of the zucchini add to the bowl and mix well.
5. Add coconut flour, combine well and let sit for 5 minutes – this helps to thicken the mixture.
6. Heat pan to medium hot, pour in oil and heat.
7. Using a fork, I place batter into the fry pan and quickly flatten it down to spread and form a pancake – the thinner the better – it gets lovely and crispy.
8. As the pancakes get lovely and golden, on the underside, flip them over and cook on the other side.
9. Remove and drain on some paper towel.

This recipe has been kindly shared by Tania Haubbard from:
www.glutenfreegrainfree.com.au/