Zucchini, salmon, and egg pancakes

29 Apr

Zucchini, salmon, and egg pancakes (adapted from Practical Paleo)

  • 2 to 4 Tbs. green onions, minced
  • olive oil
  • 6 eggs
  • 2 Tbs. coconut flour
  • 1 to 2 tsp. dried dill
  • 1/2 tsp. sea salt
  • 2 c. zucchini, shredded and drained
  • 6 oz. can of wild salmon
  • refined coconut oil

Cook the green onions in olive oil for a few minutes over low heat.  Allow to cool.

Beat the eggs with the coconut flour, dill, and salt.  Mix in the shredded zucchini and salmon.  Cook the pancakes over med-low heat, using refined coconut oil to fry.



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