Summer Squash Pancakes

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I’m becoming obsessed with HGTV.

So it’s weird being back in a normal globo gym. I’ve been comfortable with my Crossfit gym for 3 years now. I’ve met some of my best friends in those gyms I’ve worked and worked out in. But I was never really hit on at any of those gyms. Probably because I was screaming at those guys about pushing their knees out during their squats or maybe because I just don’t ooze sex appeal. Either way, my Crossfit gyms haven’t been filled with creeps. Well, I’m experiencing the creepy side again. During spin class. The last thing I want to do is speak during spin class, let alone talk to some large male who screams creep with shorts that are similar to boxers. Loose boxers. No one should spin in those. Globo gyms are weird.

Instagram is funny. And intense. Most food pictures I post, people have something to say about them. Especially since I call myself paleo, but I don’t abide by paleo “standards”. Since I make desserts, or because I eat corn sometimes, or since I drink alcohol, or because I use a microwave. I just like to live life on the edge. I really don’t mind that people sometimes hate me for what I eat, especially because it’s very interesting to see how many different opinions there are out there, but geeeeeeez do people have opinions. Like, really intense opinions. Then people fight each other about a picture I posted. And all hell breaks loose. Not really. But people, stop getting angered by my food. It’s delicious. No wait, get mad. It’s kind of fun.

Guess what else is fun? I head to California today. Yep, another trip. Thankfully I had a little over a week to recover from my trip to D.C., so now I’m heading to the west coast instead. Which is honestly one of my favorite places to visit. I thought about living in California for a long time, but Colorado is too close to my heart. So instead, I’ll be heading out there regularly to work on a project. It’s exciting. I’ll tell you about it later, though. Pinky swear promise.

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Summer Squash Pancakes

  • Yield: 4-6 1x
Scale

Ingredients

  • 1 small zucchini, shredded
  • 1 small yellow squash, shredded
  • 1 small carrot, shredded
  • 1/2 yellow onion, shredded
  • 1 cup almond flour/meal
  • 2 eggs
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 2 tablespoons fat of choice (I used duck fat)
  • avocado, diced (to garnish)
  • green onions, diced (to garnish)

Instructions

  1. Shred all vegetables. I used the shredding attachment on my food processor.
  2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
  3. Make 6-7 patties and flatten them out.
  4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
  5. Cook 5-7 minutes per side, until pancakes are browned.
  6. Top with avocado and green onions. AND MEAT!

PaleOMG Summer Squash Pancakes
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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68 thoughts on “Summer Squash Pancakes”

  1. I just had zucchini pancakes(a la Practical Paleo) for breakfast too. Such a great way to use up excess squash from a garden we are drowning in the stuff and the season just started.

  2. I used to make something similar back in my vegetarian days. I’d season them with Old Bay and serve them with a yogurt sauce. They were really good. Looking forward to trying these with almond flour!

  3. Love your blog, your site and your new cookbook. Just ordered it for all my friends – working moms love nutritious food able to be prepared in 10 minutes that feeds 6! Ideal! Plus the layout of the book, and the squishy pages, is idea for kitchen working. Just wish it stuck to the wall.

    So, where can I get a t-shirt for all these new paleo fans in my life?

    1. I don’t ever use almond flour. First, because my body hates almonds. Second, because I hate the texture.Third, because I thinks it’s omg expensive! What I do whenever I make stuff like this is use coconut flour instead. Just add teaspoon by teaspoon as it absorbs liquid like crazy until you get the texture you’re looking for. Hope this helps!

    2. We just made these and I thought I had almond flour, but I looked and looked through my stash of flours in the pantry and couldn’t find it. So I substituted 3/4 cup garbanzo bean (chickpea) flour, and 1/4 cup flaxseed meal. That worked great! Of course, as I was putting away the leftovers, I found the almond meal in the refrigerator. 😛

    1. micheleliskey

      I render my own chicken fat for cooking from chicken skins. I normally love the skin, but when I boil up a batch of chicken breast for salads, I keep the skin in the freezer until I have enough for a batch.

    2. Williams-Sonoma sells Rougie brand duck fat (in the store, and I almost always have to ask for help to find it). It’s yummy!

  4. derbygirleats

    Haha saw that microwave call out… That made me giggle 🙂 Keep doing what you’re doing! I’m picking up what you’re throwin’ down!

  5. I gotta admit, whenever you use a microwave I die a little inside!

    … not because it’s bad, though, just because my apartment didn’t come equipped with one and I’m too lazy to go out and buy one. Gotta get some new lifting shoes first! 🙂 Love your recipes and sense of humor!

  6. Do you think subbing almond flour for coconut flour would work? I’ve recently developed a severe nut intollerance.

  7. My gym is nice because it’s kind of small. The same people go there at the same time so we’ve all checked each other out already. We just leave each other alone thankfully. If these are anything like your broccoli fritters I can’t wait to make them. I love those broccoli fritters!

  8. Those look great! I will prob end up making them sometimes soon, like most of your recipes. Your 21DSD Carrot Cake Pudding has been keeping me alive the past two weeks. Anyways, I don;t know why so many people give a poop what you eat. Who cares?!?!

  9. I have been following your blog for a while now. Just want to say thanks so much for all of your awesome recipes! My favorite is your sweet potato brownies. Even my seven year old son loves them! He has no idea that they are made from sweet potatos, but says they are the best brownies ever!

  10. I made these tonight alongside steamed fish and asparagus and they were GREAT! I finished them off with a fresh squeeze of lemon juice and it brought out all of the flavors. Thank you so much!

  11. Julie – I made these for breakfast AND dinner for the hubby (side dish). They were DELICIOUS! Thanks so much for another wonderful recipe. Keep up the fantastic work…you are such an inspiration! And I could care less if you use a microwave. Or drink alcohol =P

  12. Your blog always cracks me up. I don’t know about you, but I have more important things to do than fight with someone online about about what someone else is eating. Sheesh people. Make the delicious squash pancakes and leave good enough alone!

  13. Really sick of people who are miserable and try to spread their stinky attitudes to those of us who are happy, having fun, and enjoying life. Maybe they should step away from their phone or computer and get outside for some fresh air! 😉 LOVE CA and jealous!

  14. I was listening to a pod cast yesterday with Mark Sisson and Abel James. Mark is like a founding father of Paleo. He had some inspirational words that I think apply to people who mock your version of the diet. Basically, you do what you can for you if it works. Paleo is just a word. There are guidelines not rules.

    I think you should call your style – “Juli’s Paleo Diet” because it works for you and it is as Paleo as you make it! 🙂

  15. Are you going to be near San Francisco during your trip to CA? If so, you must must visit TJ’s Gym in San Rafael!! You have many fans there! Just making your breakfast lasagna w chorizo now so it’s ready for the am. One of my faves. And these squash pancakes look awesome. You rock!

  16. Perfect timing I have two zucchini that are close to death in the fridge and I was about to google a recipe for them. I think its the internet this week, every blogger I follow seems to have people harping on at them for having opinions. Everyone needs to chill out and let other be. Thanks for the recipe!

  17. These were great! Thanks for posting fun recipes so I’ll actually eat my veggies. Also, bump those haters! I refer fitness lovin’ people to your site all the time and all have positive things to say 🙂

  18. I absolutely love your sense of humor. I will have to make these tomorrow since Tuesday is Farmer’s market day. It is too bad I am not lesbian or I would try to be creepy and hit on you in a gym. I enjoy your take on Paleo. Keep up the great work.

  19. I love your recipes!!! And your randomness :). It’s very endearing, thank you for sharing your recipes with the world, my family definitely appreciate them 🙂

  20. it turned out like mash for me:( i dont think i used enough veggies! but still good even as mash! lol love your recipes julie!

  21. Just made these. They’re fantastic. It was my first time using the shredding attachment on my food processor. Holy crap, that was fun! I almost changed the recipe because I was having so much fun shredding…

  22. I made these last night and they stuck to the pan! What do you think I did wrong? After I mixed up the ingredients, I could pick up some to form patties – it was too runny. So I just dropped spoonfuls into the pan then flattened them out once they were in the pan. Is that how you did it too?

    1. My “batter” turned out really watery as well – I think it’s because I didn’t have the ingredients all ready and I shredded the vegetables first. I’m slow in the kitchen so the veggies sat for a while and I think that allowed them to release their water. So I’d suggest getting everything else ready, put the fat (use a LOT of fat!) in the pan THEN shred the veggies, turn on the heat and mix batter gently with hands and form patties while the pan heats up. I think that would help. And if you have plenty of fat in the pan, and make sure it’s hot before adding the patties, that should help the sticking. Despite the watery-ness, mine still turned out delicious! I ended up halfway-frying up the extras and am now freezing them for later in the week – I hope it works!

  23. Jennifer Lynn

    I tried these as my first Paleo dish just a few days ago. Now I know why you call your blog PaleOMG!
    Delicious! Had some jalapenos over mine with some fresh green beans.
    I could NOT believe how full I was after ONE.
    I have struggled with weight ALL MY LIFE.
    I think I may have found my new way of eating. Not just a “diet”.
    Thank you for your blog. I love it and are embarking on trying many more of your recipes.
    Oh, and BTW, I LOVE your humor!

  24. Wow these sound delicious! I can’t wait to try them out for breakfast next week! My body doesn’t handle nuts too well though. Do you have any recommendations for an almond flour substitute? Would coconut flour taste ok?

    1. Coconut flour may taste kind of strange but it usually can be covered up with different spices. Tapioca flour may work as well but I haven’t tried it

  25. These are yummy! Took another commenters suggestion of a squeeze of lemon and it took them to another level! Great Recipe!

  26. Oh man, this recipe was such an inspiration! I didn’t follow it strictly, but have made three batches of veggie pancakes anyway since you posted it. The first two were just zucchini based (the second was amazing, because I combined the zucchini with fresh chives and dill), and the second were spring onion and mushroom that I topped with homemade artichoke dip. WICKED stuff for the taste-buds 🙂 THANK YOU for unlocking the world of veggie/egg/nut pancakes for me and my humble little paleo kitchen!

  27. I’m just starting to check out Paleo recipes, and these look amazing! I’m wondering one thing though… I’ve noticed that quite a few recipes call for almond meal/flour. My BF is allergic to nuts, so I’m wondering if anything can be used in place of almond meal. Ideas?

    PS your website is INCREDIBLE. I can’t wait to try lots and lots and lots of your recipes. 😀

  28. I made these tonight with fresh parsley and garnished with Avocado and tomato and as I was thinking about what I would do for protein my friend dropped off several Striped Bass! So delish. Thanks for your yummy inspirations.

  29. I don’t know what happened, but this turned out mush. I probably shouldn’t have added the eggs after seeing all the shredded veggies were rather moist. Thankfully it cooked up as a kind of hash almost. Next time I will be careful to not add eggs if the mixture is already moist. I didn’t have enough almond meal to keep adding, and I certainly didn’t want to add regular flour. Perhaps next time I’ll try flax/almond mix…

  30. So I have been using your recipes for a while now and I have never commented before, but I just wanted to let you (and anyone reading!) how great I think this recipe is. I am a terrible cook, and these still came out great (I judge that on the fact that my husband has asked me to make them over and over again and he is the pickiest eater I know). Will be making them again tonight for about the 100th time. My food processor is getting a workout! Thank you so much!

  31. JULI!!! Just made these…omg, I can’t stop eating them!! I am fairly new to the paleo lifestyle (did whole30 at the end of 2013 and started paleo in January) and I’m always on the lookout for ways to get my veggies in, I’m kinda picky! These are amazing. You are amazing. I truly enjoy your blog, Instagram, etc. Thank you for sharing your talents with us!! Xoxo

  32. I made these without squeezing the water out of the veggies and they were way too watery. However, I put the mix in muffin tins and “dehydrated” them in the oven and they turned out amazing! The flavor is so, so good. I look forward to making them again – the correct way. Ha!

    Thanks Juli!

  33. I was so excited when I was looking for a Paleo zucchini recipe and found this one and what a plus to have all the ingredients on hand. However, when I went to fry them they all stuck to the pan so we had a scoop of zucchini mush for lunch. I have never had a problem before using this ceramic frying pan. The very next day I tried them again using flour (Yes, I know that flour isn’t Paleo but I wanted to see if there was a difference). The zucchini pancakes were fantastic. No sticking to the fry pan. Now I wonder if it is the almond flour that caused the sticking? Any thoughts would be appreciated. I purchased 5 lbs of almond flour and 5 lbs of coconut flour online because I couldn’t get it locally. Who knew the bag would be as large as a 25-pounder? And wouldn’t you know that a few weeks after my order arrived Trader Joe’s started carrying it!!
    The pancakes tasted great both days but
    unfortunately the first batch didn’t look good at all.
    Love your recipes and can’t wait to try more from your 2 cookbooks I recently purchased.
    Patty

  34. There was so much liquid after using food processor for veggies, they fell apart instantly on pan. Recommendations?

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