Savory Spinach and Parmesan Pancakes

Spinach + Parmesan Pancakes

makes 6-8 pancakes


  • 2 medium zucchinis, grated
  • 3-4 handfuls baby spinach, chopped
  • 1/2 cup parmesan cheese, crumbled
  • 1/4 cup minced fresh herbs; I love basil + oregano
  • 3 large eggs, lightly beaten
  • 2 TB yellow onion, minced
  • 2 cloves garlic, minced
  • 1/3 cup cassava or coconut flour
  • 1/2 tsp baking powder
  • Salt + black pepper, to taste
  • Avocado oil, for pan-frying


  1. Place the grated zucchini in a colander + sprinkle it with salt t0 bring the excess water out- let it sit for 15 minutes.  Then, pat it between paper towels.
  2. In a large bowl, combine the zucchini, spinach, parmesan, herbs, eggs, onion, + garlic. Stir to mix well. Then, pour in the flour and baking powder- mix well.
  3. Heat avocado oil for 30 seconds over medium-high heat for 30 seconds + swirl around the skillet. Using a measuring cup- place 1/8 cup of mixture per pancake. Let it sit + heat for 1 minute, then use the bottom of the cup to flatten it. Pan-fry for 3 minutes per side.
  4. Depending on the size of your skillet, you may need to repeat.
  5. Serve with pan-sauteed tomatoes + a tasty garlic aioli or marinara sauce.