Zucchini Pancakes with Berries

These zucchini pancakes are a delicious and healthy way to start your day. They're made with grated zucchini, eggs, almond flour, baking powder, salt, and black pepper. The pancakes are cooked in coconut oil until they're golden brown and then topped with mixed berries. The zucchini pancakes are gluten-free, grain-free, and dairy-free, making them a great option for people with food allergies or sensitivities.

Zucchini pancakes are a classic summer dish that can be enjoyed for breakfast, lunch, or dinner. They're a great way to use up summer zucchini, and they're also a delicious and healthy way to start your day. These zucchini pancakes are made with almond flour, which gives them a nutty flavor and a fluffy texture. They're also gluten-free, grain-free, and dairy-free, making them a great option for people with food allergies or sensitivities.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 2 cups grated zucchini
• 2 eggs
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mixed berries (such as strawberries, blueberries, raspberries)
• Coconut oil for cooking

Instructions

1. In a bowl, combine grated zucchini, eggs, almond flour, baking powder, salt, and black pepper.
2. Mix until well combined.
3. Heat coconut oil in a skillet over medium heat.
4. Scoop 1/4 cup of the zucchini mixture into the skillet and flatten to form a pancake.
5. Cook for 2-3 minutes per side, until golden brown.
6. Repeat with the remaining mixture.
7. Serve the zucchini pancakes topped with mixed berries.
8. Enjoy hot!

Why It Works

• The zucchini is grated, which helps to release its moisture and makes the pancakes tender.
• The almond flour gives the pancakes a nutty flavor and a fluffy texture.
• The baking powder helps the pancakes to rise and become light and airy.
• The coconut oil adds a subtle sweetness to the pancakes and helps to keep them moist.
• The mixed berries add a pop of color and sweetness to the pancakes.