1 medium stalk zucchini, ends removed and coarsely grated
2-3 tablespoons coconut oil
1 teaspoon red onion, chopped
freshly ground black pepper
2-3 fresh basil leaves, minced
1 teaspoon coconut flour
salt, to taste
Grate zucchini into a bowl. Add eggs and mix thoroughly.
Start heating oil in a large skillet.
Add onion, black pepper and basil to the zucchini. If the batter looks too
liquidly, add a bit of coconut flour just to thicken slightly.
When the oil is hot but not smoking, put a forkful of batter into the pan,
immediately mashing it down with a fork to spread the batter and form thin
pancakes that can crisp easily. Repeat till pan is full. It's OK if the
pancakes run together.
When the pancakes are golden brown or deeper brown on the underside, flip
them over and cook on the second side. If they have stuck together, cut
them in the skillet and flip them individually. When golden brown on the
second side, remove pancakes. Drain on paper towels.
Recipe submitted by Simi, Los Angeles, CA
Comment by Stacie: Loved this! Added chopped green peppers and just a few
dashes chili powder.
Adapted from: Tropical Traditions: Free Coconut Recipes
Grant Cochrane / FreeDigitalPhotos.net 10065421