Zucchini Pancakes

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Skip the grater and turn summer zucchini into savory pancakes instead. The cottage cheese batter adds extra protein, while the zucchini stays tender inside crisp, golden edges.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: zucchini pancakes

Servings: servings

Author: Gina Matsoukas

Ingredients

350 grams zucchini sliced on the bias about 1/4" thick, 1 large zucchini
110 grams cottage cheese 1/2 cup
1/2 cup pancake mix I use Birch Benders gluten-free pancake mix
2 eggs
generous pinch of salt
milk only as needed to thin out batter (*see note)
1 teaspoon seasonings such as garlic powder, onion powder, herbs (optional)

For the dip

90 grams plain yogurt or Greek yogurt, 1/3 cup
35 grams cottage cheese 2 tablespoons
28 grams feta 1 ounce
1/2 lemon, zested
1/2 lemon, juiced
1/4 teaspoon garlic powder
salt & pepper to taste

Instructions

Combine the cottage cheese, pancake mix, eggs, baking powder, salt and seasonings in a bowl and use an immersion blender to blend until smooth. You can also do this in a regular blender.
Place a large skillet over medium-low heat. Once hot, grease generously.
Dip each zucchini slice in the pancake batter so the batter coats the zucchini thickly but allowing any excess to drip off. Place the battered zucchini slice into the hot pan and cook until golden brown. Flip and do the same on the other side. Repeat with remaining zucchini slices. If there's any excess batter once the zucchini is used up, pour it into the pan and cook like a regular pancake.

For the dip

Stir all the ingredients together in a small bowl.
Use as a topping or dip to serve with the pancakes.

Notes

* You may not need any milk at all. This will depend on your pancake mix. Batter should be thick enough to coat zucchini slices but thin enough to be able for excess to drip off.

Nutrition