Zucchini Pancakes

1 medium zucchini - grated

1/2 - 3/4 cup LLWF Self Raising Flour

2 tablespoons savoury yeast flakes

Salt and pepper to taste

One crushed clove of garlic

3 eggs

1/4 cup bone broth, milk or water - if needed.

Add zucchini, Self Raising flour, yeast flakes, seasonings and garlic to a mixing bowl and stir to combine and coat the zucchini.
Add the eggs to the center of the mix and break them up with a fork then stir through to create a thick batter. Add the liquid if needed.
Place 2 to 4 tbs of the batter into a preheated fry pan coated with a slight smear of oil and cook for about 2-3 minutes on heach side or until done.
Repeat with the remaining mix until you have used all of the mix then enjoy while warm with a salad or a smear of cream cheese or coconut cream.
NOTES:
You can substitute grated cheese for the savoury yeast flakes but the pancakes will not be dairy free.
Coconut milk, almond milk or stock would also work for the liquid and would keep them dairy free.