Combine first 4 ingredients and set aside. Drain potatoes and place them, the zucchini and the onion in a clean towel and squeeze dry, wringing as much moisture from the vegetables as possible.

Mix vegetables, eggs and blended flour, stirring well. Lightly grease a fry pan or griddle.

Spoon a heaping tablespoon for each pancake onto pan, flattening into a cake shape with spatula. Bake until lightly browned and crisp on both sides.

Serves 6 to 8.