Zucchini Buckwheat Pancakes

• 2 7/16 cups zucchini grated
• 2 shallots finely chopped
• 2 eggs
• 1/2 cup cheddar grated
• 1 tablespoon parsley chopped
• 1 tablespoon spring onion chopped
• 1 garlic minced
• 3 tablespoons buckwheat flour
• 3 tablespoons flour Wholewheat
• salt
• pepper
• oil for frying

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

zucchini, shallots, eggs, cheddar grated, parsley, spring onion, garlic, buckwheat flour, flour wholewheat, salt, pepper, oil

Taken from www.yummly.com/recipe/Zucchini-Buckwheat-Pancakes-1677605 (may not work)