Zucchini-Feta Flapjacks

When I asked a friend of mine what she was doing today, she replied that she was making flapjacks for a bonfire tomorrow night.  Her comment reminded me that I had not posted my recent gluten-free recipe for making a savory pancake (aka flapjack) as a brunch, lunch or dinner side dish or entree. 

So here it is!

Ingredients:

1-1/2 pounds of Zucchini, grated (about 3 cups)

1/4 cup Feta Cheese, finely crumbled

2 eggs + 1 egg white, beaten

3/4 cup All-Purpose Gluten Free Flour

3/4 teaspoon Baking Powder

1/2 Sea Salt

1/8 teaspoon Cayenne Pepper (or 1/4 teaspoon Black Pepper) 

1/2 teaspoon dried Oregano

Olive Oil (spray) for coating fry pan

Directions:

1. Once the zucchini is grated, squeeze out excess liquid using just your hands pressing down the zucchini in a fine strainer, through cheesed cloth, or like in my case since I had neither at hand, pressing the moisture out into layers of paper towels (worked great).
2. In a large mixing bowl, blend well the zucchini, feta, eggs, flour, baking powder and seasonings.
3. Heat over medium-high heat, a wide frying pan that is coated with the olive oil.
4. You should be able to cook 3 to 4 flapjacks that are 2-3 tablespoons of mixture each, spreading them out to make 4-inch rounds.
5. Cook the flapjacks for about three (3) minutes per side, or until golden. 
6. Serve warm as is, with butter, sour cream, greek yogurt, savory cream sauce or condiment to taste.

These were a BIG hit at my dinner table!