Zucchini pancakes

Zucchini mainly consists of water, so it is considered low-calorie. Most zucchini vitamins and minerals are found in the peel. So wash it thoroughly, rub it or peel the zucchini, thus preserving all the nutrients!

Author Maksym - fitness expert from New-York


  • 5 medium grated zucchini
  • 2 teaspoons sea salt
  • 1/4 cup coconut flour
  • 1 egg
  • 1 teaspoon black pepper
  • coconut cooking oil
  • 1/2 cup greek yogurt
  • 2 tablespoons chopped fresh dill


  1. Grate zucchini using a grater or food processor. Put the crushed zucchini in a large bowl. Sprinkle with salt and mix well. Leave for 10 minutes.
  2. Moisture during this time will come out of the zucchini. Take it in your hands and squeeze it out of the water. Put in a dry bowl.
  3. Add coconut flour, egg and pepper. Stir.
  4. Heat a large frying pan over medium heat. Melt a large spoon of coconut oil. Pelt pancakes and place them in a frying pan.

  5. Cook each side for 3-5 minutes or until nicely browned.
  6. Cool the pancakes so that they are not raw when they are served.
  7. Mix dill with Greek yoghurt and serve along with pancakes.