Zucchini pancakes

Zucchini pancakes is one of those recipes that I would have totally laughed at until a few months ago. I was totally used to the sugar filled, refined white flour pancakes from the box. Don't get me wrong, I would love a big old bite of Bisquick but since that isn't happening any time soon, these lovely ladies do the trick just fine. To make me feel even better about the health factor of them, they are also filling. I used to eat a huge stack of regular pancakes and would be full but not satisfied. These don't leave you dissatisfied. 

As far as histamine levels go, this recipe is a 0. I skip the egg whites and don't use traditional flour. That means they are also gluten free! 

Ingredients: 

1 zucchini

1/4 cup sweet sorghum flour or coconut flour

3 egg yolks if HIT or 3 whole eggs if not

salt and pepper to taste

Prep: Heat a skillet with your choice of oil or grease. If cooking paleo, use bacon grease for added yum. Since I had to say a tearful goodbye to my jar of bacon grease, I am using cooking oil. Shred 1 zucchini using a food processor. Separate three egg yolks from their whites in a bowl. 

Mix the two together and add a 1/4 cup of sweet sorghum flour or coconut flour. Add a dash of salt and pepper. 

Cook: Place a heaping spoonful of the mixture into the skillet. Allow to brown then flip. They are done when they are no longer shiny runny oozy things and look like a ridiculously too healthy pancake. Serve with a touch of maple syrup. (My husband likes a little powdered sugar on his.)