Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat the butter and oil together in a 12-inch skillet over moderate heat. meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. drop tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. flatten each patty slightly with the back of a spoon. reserve the remaining batter. cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. remove them to a platter covered with paper toweling and set in a keep-warm (250 f) oven. use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.

Target recipe: whisk together in a large bowl the first 10 ingredients (up to nutmeg). whisk together in another bowl the next 5 ingredients (soy milk to flax seeds). add the zucchini to the wet ingredients. pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. spoon 1/4 cup batter onto a heated (medium heat or 350 f), greased griddle for each pancake, nudging the batter into rounds. cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. serve immediately or keep warm in a 200 f oven while you finish cooking the rest. serve with pure maple syrup or honey.