Zucchini Pancakes

This is a recipe from The Plan Cookbook, but modified by me thru experience. Good for breakfast! And with an egg substitution (and no goat cheese) would be vegan.

4-6 cups shredded zucchini (3-4 medium zucchini or 2 large)
4-6 eggs
1 onion, chopped
4-5 cloves garlic, chopped
1/4 - 1/2 cup coconut flour (or some other kind of flour, I've used buckwheat)
lots of chopped dill (1/2 cup or so)
olive oil
topping: crumped goat cheese

Blot the zucchini with a paper towel to remove excess moisture.

In a bowl, combine: zucchini, eggs, onion, garlic, coconut flour, dill, 1 tsp olive oil and MIX.

Heat olive oil on skillet. Use 1/4 cup measuring cup to scoop out pancakes and flatten on skillet. Cook 5-7 minutes until browned on the bottom and can be easily flipped. Flip and cook for another 2-3 minutes.

Crumple goat cheese on top. Also good with hot sauce.