Summer Squash Pancakes

PREP TIME: 8 mins
COOK TIME: 15 mins
TOTAL TIME: 23 mins
Serves: 4-6

INGREDIENTS

• 1 small zucchini, shredded
• 1 small yellow squash, shredded
• 1 small carrot, shredded
• ½ yellow onion, shredded
• 1 cup almond flour/meal
• 2 eggs
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• salt and pepper, to taste
• 2 tablespoons fat of choice
• avocado, diced (to garnish)
• green onions, diced (to garnish)

DIRECTIONS

1. Shred all vegetables using a food processor.
2. Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
3. Make 6-7 patties and flatten them out.
4. Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
5. Cook 5-7 minutes per side, until pancakes are browned.
6. Top with avocado and green onions.

RECIPE CREDIT: Juli Bauer- PaleOMG

http://paleomg.com/summer-squash-pancakes/