minute Savory Zucchini Pancakes #vegetarian #paleo #low carb #grain-free #gluten-free

Beat the eggs with coconut flour, sea salt, and black pepper.

Mix in shredded zucchini until well combined.

Add 1/9 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into skillet in 'cakes' that are approximately 4-5 inches in diameter.

Cook until they hold together, flipping once as you would a standard pancake. Serve warm or at room temperature.

They can last for several days and are a great substitute for bread orcas mini pizza base.