Zucchini Pancakes

Ingredients

• 8 organic or free run eggs
• 2 tablespoons coconut flour
• Sea salt and pepper to taste
• 4 cups shredded organic or local zucchini
• Olive oil or coconut oil for pan
• 2 cups plain Greek Yogurt

Directions

1. In a large bowl, whisk the eggs together with the coconut flour, sea salt and pepper.
2. Stir in the shredded zucchini; mix well.
3. Lightly grease a skillet with olive oil or coconut oil and place over low heat. Using 1 heaping tablespoon of batter for each pancake, cook the pancakes until golden brown on one side, then flip and cook on the other side.
4. Remove from the pan and top each serving with 1/2 cup of Greek yogurt.