3/4cup+ 2 tablespoons whole wheat flour (you may substitute AP flour if desired)
1/2teaspooncinnamon (optional, but adds a nice pop of flavor)
2large eggs, separated
1cupfull-fat Greek yogurt
2tablespoonsdark brown sugar
1tablespoonhoney (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
1cupcoarsely shredded zucchini
Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey.
Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.