Side
Crispy Cabbage & Zucchini Pancakes (Grain-Free)
By Luisa Szakacs
Simple Prep
Protocol Approved
Ingredients 9
- 1 cup shredded cabbage
- 1 medium zucchini, grated and squeezed very dry
- 1 small carrot, grated (optional)
- 2 green onions, finely sliced
- 2 large eggs
- 1 tablespoon coconut flour
- 3/4 teaspoon sea salt (adjust to taste)
- 1/2 teaspoon black pepper (optional)
- Olive oil, for cooking
Method
1
Place the shredded cabbage, grated zucchini (well squeezed), grated carrot (if using), and green onions in a large bowl.
2
Add the eggs, salt, pepper, and coconut flour.
3
Mix well until everything is evenly combined.
4
Let the mixture rest for 5-10 minutes to allow the coconut flour to absorb moisture.
5
Heat a skillet over low to medium-low heat and lightly coat with olive oil.
6
Spoon the mixture into the pan, gently flattening into small pancakes.
7
Cook slowly until the bottom is golden and set, about 4-6 minutes.
8
Carefully flip and cook the other side until golden and cooked through.
9
Remove from pan and repeat with remaining batter.
