Preheat a medium sized saute pan over medium heat. In a medium sized mixing bowl, combine the prepared pancake mix, carrots, yellow squash, zucchini and cheese. Stir ingredients to combine. Lightly season pancake mix with salt and pepper. Carefully add 1 teaspoon of olive oil to the pre heated pan. Using a spoon, add silver dollar sized dollops of the pancake mix to the hot pan. Make sure not to cram the pan to full. Cook each pancake for two to three minutes on each side until golden brown and cooked throughout. Continue this process until all the pancake batter is cooked. In a small mixing bowl, combine the yogurt or sour cream with the lemon juice and seasoning mix. Stir the ingredients to combine. Taste the sauce and adjust seasoning with salt and pepper. Serve the sauce with the warm veggie and cheese pancakes.