In a large mixing bowl, beat the eggs. Add all remaining ingredients and mix until well combined.
- 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
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.