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For the Yogurt Sauce, mix yogurt, milk, goat cheese, 1 teaspoon of the Flaxseed Blend and 1/8 teaspoon of the sea salt in small bowl until smooth. Cover. Refrigerate until ready to serve.
For the Herbed Vegetable Pancakes, heat 1 tablespoon of the oil in large skillet on medium heat. Add onion, bell pepper, carrots and celery; cook and stir 5 minutes or until tender. Add spinach; cook and stir 2 minutes or until spinach is wilted. Refrigerate vegetable mixture until chilled.
Beat eggs, bread crumbs, remaining 1 tablespoon Flaxseed Blend, 1 teaspoon sea salt and pepper in medium bowl until well blended. Add zucchini and vegetable mixture; mix well. Refrigerate 5 minutes to allow mixture to firm up. Shape into 10 patties (about 2 inches in diameter and 1/4-inch thick), using about 1/4 cup mixture for each patty.
Heat remaining 2 tablespoons oil in same skillet on medium-high heat. Add half of the patties; cook 2 minutes per side or until golden brown. Drain on paper towels. Repeat with remaining patties. Serve vegetable pancakes with yogurt sauce.