From the August/September 2017 issue
Serves 4


  • 6 large eggs
  • 2 TBSP finely chopped fresh parsley
  • 1 TBSP water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1 medium zucchini, shredded
  • 5 slices bacon, cooked and crumbled
  • 1/4 cup coconut flour, sifted
  • Coconut oil, for cooking
  • Optional topping: nut or seed butter, honey, sliced avocado, or salsa


  1. In a large bowl, whisk together the eggs, parsley, water, garlic powder, onion powder, and salt. Add the zucchini and bacon and whisk to combine. Add the coconut flour and stir just to combine.
  2. Heat about 1 tablespoon of coconut oil in a large skillet over medium heat. Drop the batter by the 1/4-cupful into the skillet. Cook for 4-5 minutes or until bubbles begin to form on the surface of the pancakes. Flip and cook for another 2-3 minutes. Transfer to a plate and cover to keep warm. Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed.
  3. Serve the pancakes with desired toppings.