Wash zucchini, cut off both ends and either run it through the food processor on a course shred setting or grate by hand on the biggest holed grater you have.
In a large mixing combine eggs, milk and vegetable oil.
Add flour, baking powder, salt and lightly beat until blended together.
Add cheese, zucchini ,garlic powder, basil and pepper and mix to blend.
Heat a griddle or large skillet of medium high heat. Add about ½ tablespoon of vegetable oil to coat the surface and wipe up excess with a paper towel.
Ladle rounds of batter onto your pan and cook until the bottom has browned, about 4 minutes. (If your bottoms are browning too quickly turn down your heat)
Flip the pancakes and cook for a few more minutes. The pancakes will rise up a bit and be springy to the touch when down.
Continue with steps 5 and 6 with the rest of the batter. Enjoy with butter or as is.
