Parmesan Zucchini Pancakes

I made a new breakfast today inspired by a few different recipes I found online. This is a recipe I usually make with zucchini, but you can also use yellow squash for this as well!

Ingredients (serves 2, about 7 pancakes)

• 1 medium zucchini

• 3 eggs

• 1/4 cup almond flour

• 1 tablespoon flax seed meal

• 1/2 cup grated Parmesan cheese

• 1/4 cup chopped onion

• 1 clove garlic

• Salt and pepper

• 2 tablespoons olive oil/coconut oil

1. Grate zucchini and wrap in a towel/cheesecloth and squeeze out all the moisture. Keep squeezing until you can’t get any more liquid out (this will help ensure your pancakes aren’t soggy)

2. Mix together eggs, almond flour, and flaxseed meal. Grate cheese and add it in along with onion and garlic. Mix in drained zucchini. Season with salt and pepper and mix together.

3. Heat up oil on medium heat, and drop about 2 tablespoons batter per pancake. Cook for about 2 minutes on each side or until golden. Top with sour cream/Greek yogurt and fresh herbs (I used cilantro but fresh parsley would be great). I also sprinkled on some Everything But The Bagel Seasoning.