Ingredients
1 large zucchini or 2 small
1 clove of garlic , peeled and chopped
1/4 cup fresh basil
1/4 cup fresh oregano
1/2 teaspoon onion powder
1 tablespoon organic lemon zest
2 organic eggs of free-range chickens
1/4 cup of coconut flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons of organic coconut oil
Process
Grate the zucchini with a grater of large holes with bowl. Place it in a colander in the sink and mix it with 1/2 teaspoon of salt. Let stand for 10 minutes, and then squeeze the zucchini in a clean kitchen towel until it is dry, to remove moisture.
Place in a large bowl and mix gently with eggs, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix the ingredients well to combine them. Add the flour slowly, stirring so that lumps do not form.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until the oil comes out when you pour a small amount of the zucchini mixture. Slowly place about 2 tablespoons of zucchini mixture; repeat the step, and space the pancakes so they do not stick.
Fry the pancakes until golden, 2 to 3 minutes. Decrease the flame over medium heat. Turn the pancakes and continue cooking until they are golden brown, 2 to 3 minutes more. Pass the pancakes to a plate; Reserve them and put them in a warm place. Cook the remaining zucchini mixture, and add more oil in the pan, if necessary.
Avocado Dip Recipe
Ingredients
1 ripe avocado
1/2 teaspoon onion powder
1/2 teaspoon of Vegenaise
1/2 cup finely chopped dill
Salt to taste
Process
Cut the avocado in half and remove the bone
Remove the pulp with a spoon and place it in a bowl
Add all other ingredients
Crush the mixture until it is even