Description
Greek breakfast magic unfolds with zucchini and Greek yogurt pancakes, blending Mediterranean freshness and creamy comfort. Crisp edges, tender centers, and delightful nutrition make these pancakes a morning celebration you’ll crave repeatedly.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchini
- 1 cup greek yogurt
- 2 large eggs
- 1/2 cup all-purpose flour
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Garnish Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh dill (chopped)
Instructions
- Using a box grater, shred zucchini into delicate, thin strands that will blend smoothly into the pancake mixture.
- Wrap the grated zucchini in a clean kitchen towel and vigorously squeeze out all excess liquid to prevent soggy pancakes.
- In a large mixing bowl, blend greek yogurt and eggs until the mixture becomes silky and homogeneous.
- Gradually add flour, baking powder, salt, and black pepper to the yogurt mixture, whisking until a smooth, consistent batter develops without lumps.
- Gently integrate the drained zucchini into the batter, ensuring even distribution of vegetable strands throughout.
- Warm olive oil in a skillet over medium heat (350°F), allowing the pan to reach an optimal cooking temperature.
- Pour small rounds of batter into the hot skillet, creating pancakes roughly 3 inches wide.
- Allow pancakes to cook for 2-3 minutes until golden edges form and bubbles appear on the surface, then carefully flip to cook the opposite side.
- Transfer finished pancakes to a warm plate to maintain temperature and prevent cooling.
- Just before serving, sprinkle freshly chopped chives and dill over the pancakes to add a burst of herbal freshness and visual appeal.
Notes
- Squeeze zucchini thoroughly to prevent soggy pancakes, ensuring a crisp and light texture that doesn’t become watery during cooking.
- Experiment with gluten-free flour blends for those with wheat sensitivities, maintaining the same creamy and tender pancake consistency.
- Enhance protein content by adding a scoop of protein powder to the batter, creating a more nutritionally balanced breakfast option.
- Prep ingredients ahead of time and store batter in the refrigerator for up to 24 hours, allowing for quick and convenient morning meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg