In a mixing bowl, combine the grated zucchini, peas, flour, baking powder, and salt.

In another bowl, whisk together the egg and milk.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Heat a frying pan over medium heat and add a little olive oil.

Pour about 1/4 cup of batter onto the pan for each pancake.

Cook for 3-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, adding more oil as needed.

Serve the pancakes warm, optionally with yogurt or a drizzle of honey.