Shred zucchini with a box grater or foodprocessor. Place shredded zucchini in a cloth and ring out excess liquid.

Whisk eggs, slowly add melted butter and continue whisking. Add milk and yogurt and whisk until smooth.

Add dry pancake mix and nutmeg and whisk until all lumps are gone. Add shredded zucchini and walnuts and mix until incorporated.

Preheat griddle to 350º F (or place skillet over medium heat) and spray with nonstick cooking spray.

Place a large spoonful of batter onto the hot surface and cook for 3-4 minutes, until bubbles start to form. Use a spatula to flip pancakes and cook the second side for an additional 2-3 minutes, or until cooked through. Repeat this process until all batter is used. Serve warm.