Total Time: 20 minutes | Serves 4-6
Ingredients
3 cups Yellow squash or zucchini (grated)
1 tsp Sea salt (divided)
3 large Egg
1/2 cup Full-fat buttermilk (or full-fat kefir)
3/4 cup Wholesome Yum Blanched Almond Flour
1/2 tsp Baking soda
Olive oil
INSTRUCTIONS
Set the grated squash in colander over the sink and sprinkle with 1/2 teaspoon sea salt. Let it sit for at least 10 minutes.
Wrap the zucchini into a kitchen towel and twist over the sink to wring out any extra water. Try to release as much as possible, until the remaining grated zucchini is dry and not watery.
In a large bowl, combine the almond flour, baking soda, and remaining 1/2 teaspoon sea salt. Beat in the eggs. Stir in buttermilk and squash.
Heat olive oil in a skillet over medium heat. Pour scant 1/4-cup-size (60 mL) circles of the batter onto the pan. Cover and cook for 2-3 minutes, until the bottom is golden and edges are dry. Flip and repeat on the other side.
Also can be made in the airfryer