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Greek Yogurt Zucchini Pancakes - Baker By Nature

Ingredients

• 3/4 cup + 2 tablespoons whole wheat flour (you may substitute AP flour if desired)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
• 2 large eggs, separated
• 1 cup full-fat Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons dark brown sugar
• 1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
• 1 cup coarsely shredded zucchini
• Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)

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