Zucchini Parmesan Basil Paleo Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: about 8 pancakes
  • 1 large zucchini (about 10 inches long, or 2 smaller ones), shredded
  • ¼ cup tapioca starch
  • ¼ cup grated parmesan cheese
  • 3 Tablespoons basil, chopped
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon sea salt
  • 2 eggs, beaten
  • your favorite fat for frying (ghee, coconut oil, olive oil, duck fat, bacon fat, etc)
  • Creme Fraiche (optional, for topping)
  1. Place the grated zucchini in a bowl and wrap with a paper towel
  2. Squeeze the zucchini and drain the excess water
  3. Add the tapioca starch, parmesan, basil, salt and pepper. Blend well.
  4. Add the eggs and mix well.
  5. Warm a skillet to medium high and add the cooking fat, just to coat the bottom of the pan
  6. Working in batches, add about 2 tablespoons of the mixture to the pan
  7. Cook on one side for about 3 minutes or until the bottom is browned
  8. Flip and cook for another few minutes, until done.
  9. Transfer to a warm plate
  10. Serve, topped with creme fraiche if desired.
Recipe by Sustainable Dish at https://sustainabledish.com/paleo-zucchini-basil-pancakes/