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This recipe originally came from a vegetarian cookbook, but I've changed the herbs and played with the ingredients a bit.
Instead of zucchini, you can use yellow squash. You can also add a shredded carrot to the recipe (no need to salt and drain the carrots).
Swap shredded sweet potatoes for the zucchini and cumin (1 T) and cilantro (1/4 c) for the thyme and basil.
If you want a stronger tomato flavor, chop a few more sun-dried tomatoes and puree them with the yogurt before topping the pancakes.
Submitted by SP_STEPF
Carbs: 32.5g | Fat: 4.2g | Fiber: 6.6g | Protein: 19.3g | Calories: 243.8