Sort ingredients
clonecooker
QR Code
Listen
Pdf
In a small bowl, whisk together the eggs, coconut flour, garlic, rosemary, and basil. Mix in the shredded squash until the eggs are evenly distributed.
Heat a large cast iron skillet (or pancake griddle) over medium-low heat with coconut oil. Make sure the bottom of the pan is well coated so the cakes don’t stick.
Use a ½ cup measure to spoon heaping ½c portions into the pan so they’re shaped like pancakes. Use the bottom of the measuring cup or a spatula to flatten them out a little bit. I can fit about 3 at a time in my cast iron, or more on the pancake griddle.
Cook for about 3-4 minutes per side, until the egg is cooked through.
Serve warm or at room temperature. You can eat them alone with some extra salt and pepper, with eggs, avocado, or with a breakfast sandwich like mine! They’re also great with chimichurri sauce.
Faceplant.