2-3 zuchini, shredded
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.