These Paleo zucchini coconut pancakes are one of my favourite Paleo breakfasts of all times. The recipe combines the naughty goodness of homemade pancakes with healthful zucchini, nourishing eggs, decadent butter, and the amazingly versatile coconut flour.
These pancakes are grain-free, gluten-free, and sugar-free. They won’t spike your blood sugar and will give you steady energy throughout the morning.
To be very honest, I love pancakes! Who doesn’t? One of my fondest childhood memories is my mum’s crepes with homemade strawberry jam. I used to crave them a couple of times a week, and somehow my mum could always guess when I was dying for them. I used to come home from school and the whiff of butter and pancakes used to greet me from far, far away.
It’s still the smell I associate with real home. Habits are hard to beat I guess.
So when we decided to go Paleo, giving up pancakes was one of the greatest sacrifices. Luckily, I found this recipe!
These zucchini coconut pancakes are surprisingly easy to make, and you can even start preparing them the night before so that in the morning you’ll need just 10-15 minutes to fry them. You can also make a bigger batch and eat these pancakes for two mornings in a row.
This recipe makes around 25 small pancakes, which is the perfect amount for the two of us. If you aren’t as hungry as us, it will probably fill up 3 bellies.
I love pairing these healthy Paleo pancakes with full-fat Greek yogurt. The mild acidity of the yogurt balances all the other tastes so perfectly. I suppose you could also eat them with soured cream or crème fraîche. Of course, you can also eat these little guys alone – they will still taste divine.
If you don’t finish them all, these zucchini coconut pancakes taste really good when they’re cold. too. So they would totally work as a snack to take to work or to school.
Alright, let’s get cooking!
- 2 cups of grated zucchini
- 3 eggs
- 3 tbsp. coconut flour
- 3 tbsp. butter (or coconut oil)
- Black pepper and salt (I recommend either sea salt or pink Himalayan salt)
- Squeeze the grated zucchini lightly with your hands to get rid of excess juice and transfer it to a bowl. I usually drink the juice because it’s super healthy, but it’s really up to you.
- Add the eggs, coconut flour, salt, and pepper. Mix everything well.
- Melt the butter in a frying pan. Make sure the surface is coated with butter evenly, or the pancakes will stick.
- I usually use one tablespoon of the mixture for each pancake, and it takes me 3.5 batches to finish it all. Cook on medium fire without the lid. When you see the edges getting brown and crispy, that’s when you should flip them. If you do it too soon, they will crumble, so be patient.
- Top with some Greek yogurt and enjoy warm or cold!
This is just one of the few mostly Paleo breakfast recipes I’m going to be sharing in the next few weeks. If you’re looking for delicious, easy and healthy breakfast ideas, check this space!
Enjoy these wonderful grain-free zucchini coconut pancakes!