Take pleasure in a nutritious take on the traditional Turkish muffins with these Paleo zucchini pancakes. They are an excellent option for a Paleo-friendly breakfast or side dish because they are gluten-free and made with wholesome ingredients.
Ingredients: 2 medium zucchinis, grated. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 eggs. 1/4 cup almond flour. 1/4 cup coconut flour. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp fresh parsley, chopped. 2 tbsp olive oil for cooking.
Instructions: After grating the zucchini, place it in a fresh kitchen towel and press out any extra moisture. Squeezed zucchini, chopped onion, minced garlic, eggs, almond flour, coconut flour, baking soda, salt, black pepper, and fresh parsley should all be combined in a large mixing bowl. Blend until thoroughly blended. In a nonstick skillet, warm the olive oil over medium heat. Little pancakes are formed by spooning the zucchini mixture onto the skillet. Cook for 34 minutes on each side, or until thoroughly cooked and golden brown. After taking the zucchini pancakes out of the skillet, transfer them to a plate covered with paper towels in order to drain any remaining oil. Warm Paleo Turkish Zucchini Pancakes Mucver can be served as a side dish or paired with your preferred Paleo-friendly dipping sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
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