Coarsely grate zucchini, then sprinkle with salt, stir to combine and let stand 30 minutes. Squeeze moisture out of zucchini with hands, removing as much liquid as possible. Transfer to small bowl.

Whisk eggs until frothy in separate bowl. Whisk in ricotta and sugar. Stir in flours, cinnamon, and baking powder.  Fold in raisins, walnuts and zucchini.

Add oil to large skillet over medium heat. Drop 2 heaping tablespoons batter onto skillet for each pancake. Spread into 3-inch pancakes, and cook 2-3 minutes or until bottom is lightly brown. Flip pancakes, and flatten slightly with spatula. Cook 1-2 minutes longer or until golden and firm. Repeat with remaining batter. Serve hot. Top with 1/2 cup yogurt and any berries you have on hand.