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1.
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Grate the zucchini (I use the fine side on my box grater).
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When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid.
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Its easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini.
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The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size.
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Set the zucchini aside.
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2.
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In a bowl, combine the next seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce).
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Stir until a smooth batter forms.
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3.
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Next, stir in the lemon juice.
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Finally, add the prepared zucchini and the poppy seeds.
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4.
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Heat a non-stick skillet over medium heat.
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5.
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When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting as many into the skillet as you can but still leaving room to maneuver a spatula.
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6.
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When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes.
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7.
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Cook for an additional minute or two on the second side.
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Remove them from the griddle when the bottom is golden brown (easy to check by lifting up gently with a spatula).
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8.
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Repeat until all of the batter has been used.
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Serve warm!
