Zucchini Pancakes

(4 servings)

  • 5 cups fresh zucchini - shredded
  • 1/4 cup whole-wheat flour
  • 2 large eggs
  • 1 small onion - finely diced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
In a large mixing bowl, beat the eggs. Add all remaining ingredients and mix until well combined.

Lightly coat a griddle or large frying pan - at medium-high heat - with cooking spray or canola oil.

Dollop mixture by the heaping spoonful on the griddle or fry pan to make pancakes. Flatten each cake lightly with a spatula.

Cook until golden brown on each side. This will take a bit longer than flour-type pancakes.

Serve warm topped with applesauce or butter and maple syrup.

These are more like potato pancakes or hashbrown cakes than flapjack stack cakes. They make a great side dish too.

Mr Breakfast would like to thank MellonHead for this recipe.

Recipe number 1656. Submitted 2/22/2006.