Heat 1 tbsp olive oil in a large nonstick skillet, over medium-high heat. When simmering, add your shredded vegetables and season to taste with salt and pepper. Cook, stirring often, until vegetables are wilted and beginning to brown. Place the cooked vegetables in a large bowl and allow to cool.

When vegetables have cooled, add 2 eggs and whole-wheat flour, and mix well to combine.

Heat a large drizzle of olive oil in a non-stick skillet, over medium-high heat. When simmering, work in batches, to cook pancakes, by adding 1/4 cup of vegetable mixture. Cook until the bottom of the pancake is brown, then flip and continue to cook until the other side is brown. Repeat with remaining batter.

Place arugula on a plate, then top with pancakes and Greek yogurt. Top with scallions, if desired.