1Add oat flour (or ground oats), ground flax seeds, baking powder, garlic powder, onion powder and salt to a medium-sized mixing bowl.

2Whisk to distribute and add milk and water.

3Mix to combine using a spoon to make the batter.

4Cut zucchini lengthwise and scoop out the center with a spoon or a butter knife - this will prevent excess moisture during baking.

5Grate hollowed out zucchini using a coarse grater and add to the mixing bowl.

Tip: you can grate them over the bowl.

6Mix to combine using a spoon.

7Preheat a frying pan, preferably cast iron. Set heat to medium (induction #5). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover the pan with a lid. Cook the pancakes for 2 minutes.

8Flip them over and cook, uncovered, for another 2 minutes. Repeat with the rest of the batter.

9Add pancakes to plates.

10Top with yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond or rice protein powder to the yogurt and mix until incorporated.

11Garnish with fresh dill and sprinkle with freshly ground black pepper.