2 tablespoons coconut flour
Sea salt and pepper to taste
4 cups shredded zucchini
Olive oil or coconut oil cooking spray
2 cups plain 2 % Greek Yogurt
In a large bowl, whisk the eggs together with the coconut flour, sea salt and pepper. Stir in the shredded zucchini; mix well. Lightly grease a skillet with cooking spray and place over low heat. Using 1 heaping tablespoon of batter for each pancake, cook the pancakes until golden brown on one side, then flip and cook on the other side. Remove from the pan and top each serving with 1/2 cup of Greek yogurt. Make these even tastier by adding fresh or frozen berries.
Protein 27g – Carb 13g – Fat 16g – Fibre 3g