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Fluffy Zucchini Pancakes

5 from 5 reviews

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Ingredients

Instructions

  1. Whisk together zucchini, yogurt, eggs, maple syrup, and vanilla extract in a large bowl.
  2. Mix in tapioca flour, almond flour, baking powder and salt.
  3. Place pan over medium heat, grease pan, then use an ice cream scoop to scoop the batter onto pan. Cook on each side for 2-3 minutes, until bubbles begin to show in the batter, then flip.
  4. Top pancakes with syrup and then enjoy every bite!

Notes

*You can use a nut milk bag to fully remove excess liquid from the zucchini

Greek Chicken Bowls

5.0 rating
6 reviews
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