Gluten Free Zucchini Pancakes

We are harvesting 3-4 large zucchini per day now and I am enjoying the challenge of finding new ways to prepare them.  Tonight we are having breakfast for dinner so I am making gluten-free zucchini pancakes.  Thank the lord this recipe uses a whole zucchini.

1 ½ cups rice flour

4 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 cups zucchini shredded

3 tbsp agave nectar

4 eggs

3 tbsp safflower oil

1 ½ cups buttermilk

Mix together zucchini, agave, oil, buttermilk and eggs.  In separate bowl mix together flour, baking powder, salt, and cinnamon.  Stir dry ingredients into wet.  Make like normal pancakes.  Tonight I am topping mine with vanilla yogurt and fresh-pick black berries (thanks Jay and Cole!) and serving them with veggie omelets.