Zucchini and Greek Yogurt Pancakes – Page 2

Instructions

1. Prepare the Zucchini

Grate the zucchini using a box grater.
Place in a colander, sprinkle with salt, and let sit for 10 minutes to release moisture.
After draining, squeeze out excess liquid using a clean kitchen towel or cheesecloth.

2. Make the Batter

In a large bowl, whisk the eggs.
Add the drained zucchini, flour, Greek yogurt, dill, and black pepper. Mix well.
(For extra flavor, fold in cheese or garlic powder if using.)

3. Cook the Pancakes

Heat olive oil in a non-stick skillet over medium-low heat.
Drop 1-2 tbsp of batter per pancake into the pan, flattening slightly.
Cook for 3-4 minutes per side until golden brown and firm.

4. Serve

Transfer to a plate lined with paper towels to absorb excess oil.
Garnish with extra dill and serve warm.

&&Serving Suggestions

Top with extra Greek yogurt, sour cream, or tzatziki.
Pair with a fresh salad or smoked salmon for a balanced meal.
Enjoy with hot sauce or salsa for a spicy kick.

Tips for Success

✔ Dry the zucchini well—excess moisture makes soggy pancakes.
✔ Use medium-low heat to prevent burning.
✔ Make them crispier by pressing thinner and cooking a bit longer.
✔ Store leftovers in the fridge for 2 days or freeze for up to 2 months.

Why You’ll Love These Pancakes

✅ High in protein & fiber (thanks to yogurt and zucchini).
✅ Low-carb & gluten-free friendly.
✅ Quick, easy, and kid-approved!

Perfect for using up summer zucchini or meal prep!

Enjoy your delicious, healthy pancakes! 🌿🥞

FAQs

Can I use other veggies? Yes! Try carrots or sweet potatoes.
Vegan version? Swap eggs for flax eggs and use dairy-free yogurt.
Best flour substitute? Almond flour or chickpea flour work well.
Can I bake instead of fry? Yes—brush with oil and bake at 375°F (190°C) for 15-20 mins, flipping halfway.