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.