Turkish Za'atar Yogurt Pancakes with Roasted Eggplant & Pomegranate

Ingredients

• 1 cup Greek yogurt (unsweetened), full-fat preferred
• 1 cup whole wheat flour, or spelt flour
• 2 whole large eggs, room temperature
• 1 tablespoon honey, raw, unfiltered
• 1 teaspoon baking powder, aluminum-free
• 1.5 teaspoons za'atar spice blend, contains sumac, thyme, sesame
• 0.25 teaspoon sea salt
• 1 medium Japanese eggplant, cubed, about 8 oz
• 3 tablespoons extra virgin olive oil, divided for cooking and drizzle
• 0.5 cup pomegranate seeds, fresh
• 2 tablespoons fresh mint leaves, chopped
• 0.25 small red onion, thinly sliced
• 0.5 whole lemon, for juice