Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It's OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Loved this! Added chopped green peppers and just a few dashes chili powder. Served it over black beans, so good!
# Posted By Stacie | 4/22/10 4:03 PM
Fabulous pancakes!
# Posted By Rayme | 11/9/10 10:07 AM
This IS a terriffic recipe. I have made it with the zucchini and substituted potatoes as well with just as terrific results....Try this you will like it.
# Posted By MaryJane | 1/27/11 11:24 AM
I have a greek zucchini pancake that calls for feta cheese and chopped mint, along with the zucchin and eggs.... you might like to try it for a different taste. I haven't made it in years, so haven't tried it with coconut flour. It is a thinnish pancake; top it with butter and that's all you need.
# Posted By Jan | 2/23/12 11:53 PM
Do you make this pancakes on nonstick skillet? I tried it before and it sticked on the regular skillet. It was a mess, if you have advice please, i like to learn.
# Posted By Nicole | 3/6/14 5:55 PM

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