Zucchini and Greek Yogurt Pancakes

These zucchini and Greek yogurt pancakes are a delicious and healthy option for a light meal or snack. Easy to prepare, packed with flavor, and perfect for those seeking a nutritious alternative to traditional pancakes, these pancakes are a great addition to your meal rotation.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Preparation Time:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Ingredients:

• 2-3 zucchinis
• Salt, to taste
• 2 eggs
• 3 tablespoons flour
• 3 tablespoons Greek yogurt
• Fresh dill, chopped
• Black pepper, to taste
• Olive oil, for frying

Directions:

1. Prepare the Zucchini:
   • Grate the zucchinis using a grater.
   • Place the grated zucchini in a colander or bowl and sprinkle with salt.
   • Let it sit for 10 minutes to draw out excess moisture.
   • After 10 minutes, squeeze out as much liquid as possible from the zucchini using a clean kitchen towel or cheesecloth.
2. Prepare the Batter:
   • In a large bowl, beat the eggs.
   • Add the squeezed zucchini, flour, Greek yogurt, chopped dill, salt, and black pepper.
   • Mix until well combined.
3. Fry the Pancakes:
   • Heat a generous amount of olive oil in a large skillet over medium-low heat.
   • Scoop out spoonfuls of the batter and place them in the skillet, flattening them slightly to form pancakes.
   • Fry on low heat for about 3-4 minutes on each side, or until golden brown and cooked through.
4. Serve:
   • Remove the pancakes from the skillet and drain on paper towels if necessary.
   • Serve hot, garnished with additional chopped dill if desired.

Serving Suggestions:

• Serve with a dollop of Greek yogurt or sour cream.
• Pair with a fresh green salad for a complete meal.
• Enjoy with a side of salsa or a spicy dipping sauce.

Cooking Tips:

• Make sure to squeeze out as much liquid as possible from the zucchini to prevent the pancakes from becoming too watery.
• Use a non-stick skillet to prevent sticking and ensure even cooking.
• Adjust the seasoning to your taste preferences.

Nutritional Benefits:

• Zucchini: Low in calories, high in fiber, and rich in vitamins A and C.
• Greek Yogurt: High in protein and probiotics.
• Eggs: Provide high-quality protein and essential vitamins.

Dietary Information:

• Vegetarian: This dish is suitable for vegetarians.
• Low-Carb: Contains lower carbohydrates compared to traditional pancakes.
• Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet over low heat or in the microwave until warmed through.

Why You’ll Love This Recipe:

Read more on next page

ADVERTISEMENT

Next→