Crispy Cabbage & Zucchini Pancakes (Grain-Free)

Ingredients

• 1 1 cup shredded cabbage
• 2 1 medium zucchini, grated and squeezed very dry
• 3 1 small carrot, grated (optional)
• 4 2 green onions, finely sliced
• 5 2 large eggs
• 6 1 tablespoon coconut flour
• 7 3/4 teaspoon sea salt (adjust to taste)
• 8 1/2 teaspoon black pepper (optional)
• 9 Olive oil, for cooking

Instructions

1. 1

   Place the shredded cabbage, grated zucchini (well squeezed), grated carrot (if using), and green onions in a large bowl.

2. 2

   Add the eggs, salt, pepper, and coconut flour.

3. 3

   Mix well until everything is evenly combined.

4. 4

   Let the mixture rest for 5-10 minutes to allow the coconut flour to absorb moisture.

5. 5

   Heat a skillet over low to medium-low heat and lightly coat with olive oil.

6. 6

   Spoon the mixture into the pan, gently flattening into small pancakes.

7. 7

   Cook slowly until the bottom is golden and set, about 4-6 minutes.

8. 8

   Carefully flip and cook the other side until golden and cooked through.

9. 9

   Remove from pan and repeat with remaining batter.