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Before you jump to 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Healthy eating promotes a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones plays a role in a more healthy feeling. A piece of pizza does not cause you to feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it is snack time. You can spend several hours at the grocery store searching for the right snack foods to help you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
Whole grain snacks are an superb choice for a fast wholesome snack. A slice of whole wheat toast, for example is a great snack in the early morning. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.
A large selection of easy health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free recipe. You can cook 10 minute savory zucchini pancakes #vegetarian #paleo #low carb #grain-free #gluten-free using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
- Use 3 eggs
- Take 2 cups shredded zucchini
- You need 1 tablespoon coconut flour
- Use 1 tablespoon dried herbs - oregano, thyme, parsley, za’atar
- Provide to taste sea salt
- You need to taste black pepper
- Take coconut oil or ghee (for frying)
Steps to make 10 minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free:
- Beat the eggs with coconut flour, sea salt, and black pepper.
- Mix in shredded zucchini until well combined.
- Add 1/9 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into skillet in 'cakes' that are approximately 4-5 inches in diameter.
- Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature.
- They can last for several days and are a great substitute for bread orcas mini pizza base.
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