Zucchini Bread Pancakes with Maple Cream Cheese Topping

INGREDIENTS

1 1/4 cups

whole wheat pastry flour

2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

1 tsp

ground cinnamon

1/8 tsp

nutmeg

1 cup

milk, I used vanilla almond milk

3 tbsp

plain non-fat Greek yogurt

egg

1 tbsp

maple syrup or brown sugar, use 2 tablespoons if you want a sweeter pancake

1 tsp

vanilla bean paste or vanilla extract

2 cups

shredded zucchini

2 oz

low fat cream cheese, softened

4 oz

plain non-fat Greek yogurt

2 tbsp

maple syrup

1/2 tsp

vanilla bean paste or vanilla extract