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Summer Squash Pancakes

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4.6 from 15 reviews

Ingredients

Scale
  • 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!

Find it online: https://paleomg.com/summer-squash-pancakes/