Zucchini Feta Flapjacks

I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 3  cups zucchini, grated (about 1 1/2 lbs)
• 1⁄4 cup feta cheese, crumbled
• 2  eggs
• 1  egg white
• 3⁄4 cup whole wheat pastry flour (I used white wheat)
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon oregano

Directions

1. Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
2. Mix in remaining ingredients.
3. Heat a wide frying pan over medium-high heat. Coat with cooking spray.
4. Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
5. Cook about 3 minutes on each side, or until golden.