Looking for a pancake recipe that’s savory instead of sweet? Look no further! Make extra to reheat anytime or eat them cold the next day.
PREP TIME
10 minutes
COOKING TIME
20 minutes
YIELD
Approximately 8 small pancakes or 2 servings
3 eggs
1 tablespoon coconut flour
Sea salt and black pepper to taste
2 cups shredded zucchini (using a food processor with a shredding disc is ideal, or by hand)
Coconut oil or bacon grease for pan frying (amount will vary)
SIDE NOTE
A food processor makes this recipe super quick and easy.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Beat the eggs with the coconut flour, sea salt, and black pepper. Mix in the shredded zucchini until well combined.
Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are approximately 4-6 inches in diameter.
Cook until they hold together, flipping once as you would a standard pancake.
Serve warm or at room temperature.
Egg salad is an old favorite of mine, but commercial mayonnaise is out of the question when you’re avoiding refined seed oils. This take on a classic uses Baconnaise (recipe here) and gets that bacon-y taste right into the dish.
PREP TIME
20 minutes
COOKING TIME
20 minutes
YIELD
4 servings
12 eggs
1/4 cup Baconnaise
(recipe here)
Sea salt and black pepper to taste
12 slices of bacon, chopped
2 tablespoons fresh chives, chopped (optional)
SERVE IT UP
With sliced cucumber
or celery sticks.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Take eggs out of the refrigerator, and allow them to come to room temperature. Fill a large pot with 8 cups of water, and bring it to a boil.
Place the eggs in the boiling water for 10 minutes. Remove the eggs, and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.
Peel the eggs, place them in a bowl, and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives.
