Zucchini Pancakes

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

12 Servings

Level:

Easy

About the Recipe

If you like savory breakfasts, then these Zucchini Pancakes are for you! They are a healthier version of hash browns. They are also great for lunch or a light dinner.

Besides being vegetarian, these pancakes are also gluten-free because it uses buckwheat flour instead of regular wheat flour. Buckwheat flour is made from grinding buckwheat groats, the triangular seeds of a flowering plant (Fagopyrum esculentum). Buckwheat is not at all related to wheat and is naturally gluten-free.

The ingredients are fairly easy to find with the exception perhaps of buckwheat flour. If you don't have any gluten intolerance or allergy, just substitute all-purpose flour for buckwheat flour. You can also try oat flour. Just know that it won't form as well because of the absence of gluten in oats.

NOTE: If you have Celiac Disease and want to use oat flour for this recipe, use gluten-free oat flour like the Bob's Red Mill brand. Although oats are naturally gluten-free, they are almost always processed in a facility that also processes wheat. So, cross contamination occurs. Oats that are labeled gluten-free mean that the oats were processed in a dedicated facility for products with no gluten. No wheat, rye or barley were processed in that facility.

Enjoy this recipe! And don't forget to share with us on your social media with the hashtag #soulthrivewellness when you make these Zucchini Pancakes or if you give your own twist to it!

Ingredients

For the pancakes:
- 3 medium zucchinis, grated
- 1 large egg, beaten
- ½ cup (60g) buckwheat flour
- ½ cup (70g) feta cheese, crumbled
- 3 spring onions, chopped
- 5 sprigs dill, chopped
- 1 tsp. baking powder
- ½ tsp. salt (plus extra ½ tsp. salt for extracting moisture from zucchinis)

For the sauce:
- ⅔ cup (160g) Greek yogurt
- 2 cloves garlic, minced
- ½ tsp. salt
- 2 tbsp. olive oil

Preparation

Step 1
Place the zucchini in a colander over a large bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes, then transfer onto a kitchen cloth, and squeeze to extract as much moisture as possible (the zucchini will shrink to about half the size).


Step 2
In a large mixing bowl, combine the zucchini with the egg. Add the buckwheat flour, ½ teaspoon salt, feta cheese, spring onion, dill, baking powder and ½ teaspoon freshly ground black pepper. Mix well to combine thoroughly.


Step 3
Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium heat. Fry the first batch of the pancakes by placing heaping tablespoons of the batter into the pan. Do not be tempted to add too many pancakes at once as they will stick together.


Step 4
Fry until golden on one side for about 6-7 minutes, then turn and fry again until golden on the other side. Repeat the process with the remaining batter, adding a little oil to the pan as you go to keep the pancakes from sticking.


Step 5
In a small bowl, combine the yogurt, garlic and salt. Mix well, and serve alongside the pancakes.


TIP: The batter should make 12 pancakes, 3 per portion.


Nutrition per serving:
236 kcal
14g Fats
19g Carbs
12g Protein
4g Fiber