Zucchini Breakfast Cakes

PREP TIME: 10 Minutes | COOK TIME: 6 Minutes |  SERVINGS: 4

Ingredients

• 2 tablespoons coconut oil or ghee
• 8 eggs
• 1 zucchini, grated and strained well
• 2 large carrots, shredded
• ½ onion, shredded
• 1 clove garlic, minced, or a dash or garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon Celtic or pink Himalayan salt
• ⅛ teaspoon ground black pepper to taste
• ⅛ teaspoon ground nutmeg (optional)

Instructions

Melt oil or ghee in a nonstick skillet over medium-high heat. Whisk the eggs in a large bowl. Add the zucchini, carrots, onions, garlic, thyme, salt, pepper and nutmeg (if using). When the skillet is hot, ladle batter into the pan to form 4 inch pancakes. Flatten slightly with the back of the spatula. Reduce the heat to medium and cook for 2-3 minutes. Turn the pancakes and cook for 2 to 3 minutes.