My mom used to make these zucchini pancakes when we were little and I never really appreciated them until now. She adjusted the recipe a bit to make it no-carb, paleo friendly and they are even more delicious now. Plus they have hidden veggies in them which we know by now that I love, a lot.
I was beyond thrilled that they were toddler and baby approved. Both my 2.5 year old and 11 month old scarfed them right up! Win!
½ c. almond flour
2-3 green or yellow zucchini (2 large or 3 medium) shredded
¼ -1/3 c. parmesan cheese (I like the fresh better, but the dry works fine)
2-3 eggs depending on how much zucchini you have
Salt & Pepper to taste
My mom also tossed in a little tarragon and parsley. You can add your favorite seasoning to taste. I can see basil being really good as a pesto kind of flavor.
Mix and fry just like regular pancakes.