Combine the broken wheat, oatmeal, yogurt and salt in a bowl along with 2 cups of water. Cover and allow it to soak and rest for 30 minutes.
Whisk the eggs along with the baking powder until well beaten. Stir the egg mixture, zucchini and onions into the above wheat mixture until well combined.
Heat a 8 inch pan over medium heat and melt 1/2 tablespoon butter or 1/2 tablespoon oil in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop one heaping soup spoon of batter into the pan. Cook the pancake about 2 minutes on each side, until browned and cooked. Continue with remaining pancakes and serve warm with honey or just like that.
You could make tiny 1 inch appetizers with this batter and serve it as a starter for your next party. These remain soft and warm well in the oven even after they are cooked without getting brittle. If you happen to warm in the oven, just make sure to cover with aluminum foil so they don't dry out.
If you were heating in the oven, preheat the oven to 160 C and place water in a tray below to keep moisture in the oven. You can now reheat/warm the pancakes in the oven placed on a tray covered with foil.
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