Grain- Free Zucchini Pancakes

1 medium zucchini grated and squeezed with a paper towel to remove excess moisture

1/4 medium sized onion diced

4 organic eggs

1/2 cup almond flour

Sea Salt and Pepper

Optional: A few tbsp of nutritional yeast or cashew cheese (I used Spread-Em)

Heat a large pan to medium. Add in some ghee or avocado oil and fry up onions.

While onions are cooking, prepare the rest of the ingredients and mix in a bowl.

Once onions are browned add into bowl with the rest of the ingredients. Mix Well.

Re-heat same large pan with some more oil of choice to medium.

Use the half cup to make 2 pancakes (this should use 1/2 the batter). Cover so that they steam and cook the top too. After 3-4 minutes check. Once they are bubbling a little in the middle and golden brown on one side, flip. Cook for another 3-4 minutes until firm to touch. Repeat to make the other 2 pancakes.

I love to top these with some whole organic grass-fed yogurt - optional of course!

Makes 4 pancakes.

Good for special diets: PALEO, KETO, Whole30, SIBO (no onions), Low Fodmap, Gluten-free, Grain-free, Dairy-free, Vegetarian.