Here's my recipe for zucchini pancakes. Personally, I like to include lots of zucchini and lately I've been using mostly whole wheat flower in this recipe. These pancakes come out very moist. These are slightly sweet (not savory) and go well with your normal butter and syrup, jelly, yogurt or applesauce.
2 eggs
1 3/4 Cups flour (you can use mostly whole wheat flower, but you will have to make the pancakes thinner with more liquid to make them cook through)
1 1/2 tsp sugar
1/2 tsp salt
4 Tablespoons oil
1/4 Cup melted butter (or non-dairy substitute)
2 tsp baking powder
1/2+ Cup milk or soy milk (add more to make thinner pancakes)
2 Cups shredded zucchini (~2 small zucchini or more to taste)
Combine dry ingredients (sift if you have the time), add eggs, oil, butter and milk and mix until the big lumps are broken up. Add more milk if you want thinner pancakes. Add shredded zucchini and mix in by hand with a spoon.
Cook pancakes as usual, but but be careful to not make them too thick so they don't cook all the way through.
Makes 4-6 large pan-sized pancakes.