Summer Squash Pancakes – Diamond Hill CrossFit
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Summer Squash Pancakes

15
Jul

Summer Squash Pancakes

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Summer Squash Pancakes
Prep time:  
Cook time:  
Total time:  

Serves: 4-6

 Ingredients
  • 1 small zucchini, shredded
  • 1 small yellow squash, shredded
  • 1 small carrot, shredded
  • ½ yellow onion, shredded
  • 1 cup almond flour/meal
  • 2 eggs
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used duck fat)
  • avocado, diced (to garnish)
  • green onions, diced (to garnish)
 Instructions
  1. Shred all vegetables. You can shred with food processor.
  2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
  3. Make 6-7 patties and flatten them out.
  4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
  5. Cook 5-7 minutes per side, until pancakes are browned.
  6. Top with avocado and green onions.

 

from OMG Paleo

 

 

 

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