This is something we've been enjoying over the last couple weeks.  With zucchini and yellow squash nicely in season right now, and we're getting a bunch of it from the farmers market, I've been trying to come up with different ways to make it so we don't get sick of it.  Here's one that I made the other night.

Ingredients:
4-5 Cups shredded Zucchini (or yellow squash)
4-5 Eggs
1 Tbsp coconut flour
Pinch of salt
Pinch of pepper
Oil or Butter or something to cook it in, your choice

1. Wrap the shredded Zucchini in a towel, or cheesecloth, or something like that.  Squeeze out a bunch of liquid, you want it to be somewhat dry.
2. Mix Zucchini, eggs, flour, salt, and pepper together in a bowl. It should be fairly well mixed up.
3. Let it sit a little bit, and start heating up the pan to mediumish.
4. Put your oil, butter, whatever you're using, into the pan.  Drop about 1 cup of batter onto the pan.
5. Let the pancake cook for 2-3 minutes.  It should start to brown some on the bottom.
6. Flip pancake over, cook another 2-3 minutes.  The inside should be cook, if it still feels a little runny, flip again for 30 seconds to a minute.
7. Server with any kind of topping you might like.  Some things we've used: Sour cream and chives, Salsa, tomatoes and basil, or roasted garlic onion jam.