Zucchini Pancakes

I just used the last of my zucchini from my garden making these yummy zucchini pancakes. When our zucchini is coming out of our ears during our summer harvest, I will shred up and package 2 cups of grated zucchini in freezer bags for our freezer. This makes them easy to pull out, thaw, and squeeze out excess liquid, before making these. I also make big batches of these during the season and freeze once made, as they can go directly from freezer into toaster, for a quick snack.

 INGREDIENTS:
2 cups grated zucchini(you may also mix in other squash or carrots if desired)
1/2 cup finely chopped onion
2 tsp splenda
1/2 tsp salt
pepper to taste
 6 TBSP all-purpose flour
2 eggs, slightly beaten
2 TBSP butter

DIRECTIONS:
Combine first 6 ingredients.  Stir Eggs into mixture.  Add Butter. 

Drop mixture by tablespoons onto a greased griddle or skillet.  Cook until brown, turn and brown on other side.  Serve warm and these may be frozen for months.  To reheat, toast in the toaster.