Zucchini Breakfast Cakes

Zucchini Breakfast Cakes

by Dr. Kellyann
Table of Contents

    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. 

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.