Zucchini Pancakes

Ingredients

• 2 large eggs, beaten
• 1 cup fresh zucchini, finely shredded
• 1/3 cup flour
• 1 1/2 tablespoon extra virgin olive oil
• 2 teaspoons baking powder
• 2 tablespoons almond butter (or regular butter), melted
• 1/4 teaspoon coconut suger
• 1/4 teaspoon salt

Instructions

1. Wash and shred zucchini.
2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
3. Add flour, sugar, salt and olive oil and stir well to blend.
4. Add baking powder and mix using a spoon. (Batter consistency should be like heavy whipping cream).
5. Preheat griddle to 425 to 450 F.
6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
7. Rub grill or frying pan with oil before cooking each batch of pancakes.
8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
9. Cook until bubbles on the top of the pancake almost stop, about 1.5 minutes; turn pancake over and continue to cook for another 1 to 1.5 minutes or until pancakes are done.
10. Serve with your choice of jams or syrups.

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Recipe adapted from Mom’s Kitchen Handbook.