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Zucchini and Yellow Squash Patties (paleo/gluten-free pancakes)

Zucchini and Yellow Squash Patties (paleo/gluten-free pancakes)

Years ago, I fell in love with a similar recipe in my Weight Watchers days.  The original Squash Patties recipe called for just yellow squash as well as cheese.  I miss that recipe, so I came up with this Paleo version.  The addition of the almond meal, because it gives it that “cornmeal” feeling.

Although this recipe has a mix of green zucchini and yellow squash, either one could stand alone in this recipe. Just use a total of three cups of what you choose.

Some other Cavegirl Cuisine recipes that you may enjoy:
Chicken Pesto Zucchini
Zucchini “Noodle” Bolognese
Zucchini and Yellow Squash Patties

Zucchini and Yellow Squash Patties (paleo/gluten-free)

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Ingredients

  • • 2 large eggs
  • • 2 tablespoons finely minced onion
  • • 1 large zucchini, grated (1.5 cups)
  • • 1 large yellow squash, grated (1.5 cups)
  • • 1 tablespoon almond meal
  • • 1 tablespoon coconut flour
  • coconut oil
  • • sea salt and pepper to taste

Directions

  1. Whisk the eggs in a bowl.  Mix in the next five ingredients.  Heat 1 teaspoon of coconut oil in a large skillet at medium-high heat.  Spoon about 1/4 cup of mixture into the pan...you can fit 3-4 pancakes in the pan at a time.  After approximately 2 minutes (when browned), flip and brown the other side.  Let cool.
  2. Enjoy!

Ingredients

  • 2 large eggs
  • 2 tablespoons finely minced onion
  • 1 large zucchini, grated (1.5 cups)
  • 1 large yellow squash, grated (1.5 cups)
  • 1 tablespoon almond meal
  • 1 tablespoon coconut flour
  • coconut oil
  • sea salt and pepper to taste

Directions

  1. Whisk the eggs in a bowl.  Mix in the next five ingredients.  Heat 1 teaspoon of coconut oil in a large skillet at medium-high heat.  Spoon about 1/4 cup of mixture into the pan...you can fit 3-4 pancakes in the pan at a time.  After approximately 2 minutes (when browned), flip and brown the other side.  Let cool.
  2. Enjoy!