Make the Basil Yogurt Sauce by combining all the ingredients. Set aside and make the pancakes.
Prepare pancakes as suggested by packet instructions and add the zucchini, mint, onion and sea salt to the batter.
Heat a pan with olive oil or butter and pour about 1/3 cup into the pan. When bubbles appear and the bottom has lightly brown, turn over and cook the other side. Repeat with remaining batter. Keep the pancakes warm by covering them with foil.
Serve pancakes warm with basil yogurt, cherry tomatoes and a good seasoning of sea salt and pepper. Enjoy!
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