Add the zucchini, scallion, black pepper, salt, baking powder, and eggs to a bowl and mix all together until fully incorporated.
If the ingredients end up a little too wet, slowly mix in the flour to thicken it up. Heat up a frying pan or griddle over medium heat and add olive oil. Once the oil is hot, scoop in a small amount of the zucchini mixture onto the pan. Flatten them a bit to make sure that they cook evenly.
After 3 minutes, flip the pancakes to cook the other side. If it looks like there isn’t enough oil on the pan, add a bit more to keep the pancakes from burning.
After 3 minutes, place on a dish covered with paper towels to help soak up the extra grease.
Notes
Serve with a dollop of sour cream and a side of fresh salmon.Shared by Tammy Camardo - March 6, 2020