Zucchini Carrot Pancakes

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1. In a large bowl, combine grated zucchini, grated carrot, whole wheat flour, grated Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are combined.
2. Heat a non-stick skillet or griddle over medium heat and spray with cooking spray.
3. Drop spoonfuls of the zucchini-carrot mixture onto the skillet, spreading them into rounds using the back of a spoon to flatten slightly.
4. Cook for 3-4 minutes on each side, or until pancakes are golden brown and cooked through.
5. Remove pancakes from the skillet and serve warm. Optionally, serve with a dollop of Greek yogurt or a side  salad.

Nutrition Information (per serving, makes about 6 pancakes):