Sunday Recipe: Summer Squash Cakes

This week’s recipe is Summer Squash Cakes courtesy of Elizabeth!

EB squash cakes

Ingredients (makes about 8 large pancakes)

  • 2 cups grated zucchini
  • 3 large free-range eggs
  • 1 T coconut flour (sifted)
  • pinch sea-salt
  • dash black pepper
  • (optional: diced scallions, chopped garlic, basil, thyme… spices of your choice…)
  • coconut oil (or leftover bacon grease)


  • sift the spices and coconut flour together, then combine with the zucchini
  • add in the eggs and stir thoroughly together
  • once your oil (or grease) is well- heated (a drop of water should sizzle and pop), drop the batter onto it by the heaping tablespoon (I make mine about 3-4″ in diameter). Cook a couple minutes on each side, then remove from the stove.

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