Finely shred 2 cups of zucchini,
add zucchini to 4 beaten eggs,
Along with 1/2 tsp. salt, 1/2 tsp. sugar, 3 tbsp. olive oil mix well and add 4 tsp. gluten free baking powder.
Using an ice cream scoop add pancake batter to a lightly greased skillet.
Cook until the edges start to bubble, turn and cook the other side until lightly browned.
To freeze store them in between layers of wax or parchment paper.