1/3 cup shredded zucchini, with moisture squeezed out
Pinch of salt
1 tablespoon coconut oil or vegetable oil
Instructions
In a medium-sized bowl, whisk eggs and egg whites. Add the remaining ingredients, except for coconut oil, in a medium-sized bowl and mix well.
Heat a large skillet with coconut oil until warm. Add 1/4 cup batter to hot skillet and cook until edges are set, approximately 2 minutes. Carefully flip pancake and cook for another 2 minutes, or until exterior is golden brown. Repeat with the remaining batter.
Top with good quality pure maple syrup, fresh fruit or nut/seed butter. Enjoy!