Make sure your zucchini has drained for at least 15 minutes. It will give off a lot of excess moisture as it sits and you don't want it to make the batter too watery.
In a medium bowl, whisk together the eggs, olive oil, brown sugar, Greek yogurt and vanilla extract. Mix in the drained zucchini.
Grind your wheat berries and add to a separate bowl along with the flax seed and spices.
Add the dry ingredients to the wet mixture along with the lemon zest and mix to just combine.
Cook on a preheated griddle or skillet at 300 degrees. Drop by ¼ cup or ⅓ cup scoops and cook till bubbles form and both sides are golden brown.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-zucchini-bread-pancakes/