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Zucchini Pancakes

Zucchini Pancakes

2-3 zuchini, shredded
3 eggs
¼ C warm water
1 TBSP Osteobroth
1 TBSP parsley, chopped
1 TBSP coconut oil

Place zucchini in food processor. Using a cheese cloth, squeeze out the water. Place in a medium bowl and set aside. 

Crack eggs in small bowl. Add 1 TBSP Osteobroth and mix into the eggs. Combine egg mixture and zucchini. Sprinkle in the parsley add salt and pepper to taste.

Heat coconut oil on griddle or skillet. Using ¼ C measure of zucchini mixture, pour into pan on low heat for 3-4 min./side. Yields 10-12 small pancakes.


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