Zucchini Pancakes

Last of the recipes I'm trying from "Cooking With Coconut Oil" before returning it to the Library.  I've adapted the recipe slightly, since I had fewer zucchini than called for in the original recipe.

Makes about 8 pancakes

INGREDIENTS

2 medium zucchini, grated

2 eggs

Salt & pepper to taste

2-5 Tbsp coconut oil

1 clove garlic, minced or grated

Zest of 1/2 lemon

1 tsp baking powder

2 Tbsp chopped chives or Spring onions

2 Tbsp coconut flour

COOKING INSTRUCTIONS

Squeeze excess moisture from grated zucchini and place in bowl.

In a small bowl, whisk the eggs and season with salt and pepper.  Stir into the grated zucchini.

In a nonstick skillet, melt the coconut oil over medium-high heat.

Add remaining ingredients to the zucchini egg mixture.  Cook pancakes in the oil, about 2 to 3 minutes per side.  Start with 2 Tbsp oil - add more before additional batches of pancakes, if needed.

Nutritional information: 4 servings, per serving = 107.6 calories, 7.3 g fat, 93 mg cholesterol, 199.6 mg sodium, 276.4 mg potassium, 7.3 g carbs, 3 g dietary fiber, 4.4 g protein