Hello beautiful people!
Last night I made zucchini pancakes and thought I’d share the recipe with you lovelies.
2 medium to large zucchini’s washed and grated, you may peel skin if you wish
2 tablespoons grated sweet or red onion
2 medium to large eggs lightly beaten
7 tablespoons of flour
2 tablespoons of grated parmesan
1 teaspoon of baking soda
1 teaspoon of kosher salt
black pepper to taste (some people like a lot I used 1/2 teaspoon)
Grate the zucchini into a bowl. Immediately stir in the onions and eggs. Stir in the flour, baking soda, salt and pepper. Mix well then had parmesan and stir. Heat a large skillet over medium heat with non-stick spray. When the skillet is hot lower heat to medium-low and drop heaping soup spoon of batter into skillet. Cook the pancakes about 2 minutes on each side. Spray the skillet each time before adding batter. Place the pancakes on a sheet pan and put in over for about 10 minutes. (Pre-heat over to 325). Serve warm with sour cream or tzatziki sauce. 
DIY quick tzatziki sauce
2 cucumbers peeled and seeded
1 tablespoon of fresh dill (you can use dry if you want, tasted better fresh)
2 cloves of garlic
1 1/2 cup of plain greek yogurt
1 teaspoon of olive oil
salt and pepper (EVEN BETTER is dry ranch)
Place all into a food processor or a bullet if you have one and pulse.
Healthy mom in a busy world 