Lemon & Herb Zucchini Pancakes

A 1-cup serving (180g) of cooked zucchini contains 20% of the RDA for copper - an essential nutrient that most individuals are (sadly) deficient in (mostly due to soil depletion and insufficient daily vegetable intake).

Copper is involved in the formation of red blood cells, the absorption and utilization of iron, the metabolism of cholesterol and glucose, and the synthesis and release of life-sustaining proteins and enzymes - enzymes which, in turn, produce cellular energy and regulate the transmission of nerve impulses, blood clotting, and oxygen transport.

Copper also stimulates the immune system to fight infections, to repair injured tissues, and to promote healing. Copper also helps to neutralize free-radicals, which reduce cell damage and, therefore, aging.

These zucchini pancakes are more like mini crustless quiches than pancakes; they are soft, moist and quite zesty. They are delicious served for brunch or supper, so make a double batch and freeze them(with sheets of wax paper between to prevent sticking, of course). When needed, simply let them thaw on the counter for a bit, and then reheat in a warm fry pan or oven.

Ingredients:

4 pastured eggs

juice and grated zest of 1 lemon

1 clove garlic, minced

1/2 cup finely chopped parsley

1/4 cup finely chopped basil

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine Himalayan sea salt

pinch of ground black pepper

1/4 cup coconut flour

2 1/2 cups grated zucchini (leave skin on)

1/4 - 1/3 cup ghee or coconut oil, for frying

In a medium bowl, whisk eggs with lemon juice and zest. Stir in freshly chopped herbs and garlic.

In a small bowl, whisk together dry ingredients. Add to the egg mixture and whisk until smooth.

Add the grated zucchini and, using a spoon, stir to combine well. Set aside for 5 minutes, as your pan heats up. The batter will thicken upon standing, as the coconut flour absorbs moisture.

Set griddle or frying pan over medium heat. It’s ready when water droplets sizzle on it.

Grease pan with ghee or coconut oil.

Ladle the batter onto the hot pan, using about 1/2 cup batter for each pancake. As the pancakes cook, some egg will dribble out, making rough edges. If you are crazy OCD, use your spatula to continuously push it back into the edge of the pancake to keep them neatly round. When cakes are golden brown on one side, very deftly flip them and cook until golden brown on the other side. Turn off pan and let rest 5 minutes to finish cooking through.

- makes 6 pancakes