Zucchini Pancakes

by Jenette Kwong

1/3 cup Bisquick or gluten free flour

1/4-1/2 cup Grated cheese

2 Eggs, beaten

2 cups Shredded zucchini

1/8 teaspoon Garlic powder

2 tablespoon Olive oil

1. Mix all dry ingredients (flour and cheese).

2. Add eggs and mix.

3. Add zucchini and garlic, folding ingredients together.

4. Cook in pan with oil turning when golden brown.

5. Serve with sour cream.