I’m up to my ears in gigantic zucchini clubs, and I love making these zucchini pancakes. I usually make a double batch in the morning for breakfast and save the rest to reheat as a simple side with my favorite protein for lunch or dinner. I’ve tried making them with coconut flour, but I have found that tapioca starch creates a much better texture and taste. Give them a try and use up some of that amazing zucchini that’s overflowing from gardens and farmer’s markets all over.
Zucchini Parmesan Basil Paleo Pancakes
Author: Diana
Prep time:
Cook time:
Total time:
Serves: about 8 pancakes
Ingredients
- 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)
Instructions
- Place the grated zucchini in a bowl and wrap with a paper towel
- Squeeze the zucchini and drain the excess water
- Add the tapioca starch, parmesan, basil, salt and pepper. Blend well.
- Add the eggs and mix well.
- Warm a skillet to medium high and add the cooking fat, just to coat the bottom of the pan
- Working in batches, add about 2 tablespoons of the mixture to the pan
- Cook on one side for about 3 minutes or until the bottom is browned
- Flip and cook for another few minutes, until done.
- Transfer to a warm plate
- Serve, topped with creme fraiche if desired.
2 thoughts on “Zucchini Parmesan Basil Paleo Pancakes”
wILL THEY WORK WITHOUT THE PARM? We have a ton of zucchini from our csa.
Probably!