Zucchini Pancakes in 20 Minutes

Instructions:

1. Grate the zucchini finely using a box grater or food processor.
2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible.
3. In a mixing bowl, whisk together the egg, 1 tablespoon of olive oil (or melted unsalted butter), and nutritional yeast until well combined.
4. Stir in the squeezed zucchini and oat flour, mixing until a cohesive batter forms.
5. Heat a non-stick skillet over medium heat with 1 tablespoon of olive oil or avocado oil.
6. Drop small spoonfuls of batter into the pan, flattening slightly with a spatula.
7. Cook for 2-3 minutes per side until golden brown and soft.