Mediterranean savory oat & zucchini yogurt pancakes
These Mediterranean Oat & Zucchini Pancakes are soft on the inside, lightly crisp outside, and packed with wholesome ingredients. Made with oats, grated zucchini, yogurt, and herbs, they’re perfect for breakfast, brunch, or a light dinner. No frying oil-heavy, no spice — just clean Mediterranean comfort.
⏱ Time Required
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
🛒 Ingredients
Pancake Batter
1 cup rolled oats (or oat flour)
1 medium zucchini, grated & squeezed dry
½ cup plain Greek yogurt
1 egg
1 tbsp olive oil
½ tsp baking powder
½ tsp dried oregano
Salt, to taste
Black pepper, to taste
For Cooking
Non-stick pan (no extra oil needed)
For Serving
Extra Greek yogurt or labneh
Fresh cucumber & tomato salad
Drizzle of olive oil (optional)
👩🍳 Instructions
1. Prepare oat flour
Blend oats into a fine flour (skip if using oat flour).
2. Make the batter
In a bowl, mix oat flour, zucchini, yogurt, egg, olive oil, baking powder, oregano, salt, and pepper.
Rest batter for 5 minutes.
3. Cook pancakes
Heat a non-stick pan over medium-low heat.
Spoon batter and gently spread.
Cook 3–4 minutes per side until golden.
4. Serve
Serve warm with yogurt and fresh salad.
🌟 Tips & Variations
Make it egg-free using 1 tbsp flaxseed + 3 tbsp water
Add feta or olives for extra Mediterranean flavor
Bake at 180°C for 20 minutes for oil-free version
Great inside wraps or pita
❓ Frequently Asked Questions
Q: Are these sweet?
No, they are fully savory.
Q: Can I store them?
Yes, refrigerate for 2 days or freeze.
Q: Are these good for weight control?
Yes — high fiber, high protein, and filling.
🥗 Nutritional Information
Calories: 120 kcal
Protein: 6 g
Carbohydrates: 14 g
Fat: 5 g
Fiber: 3 g
Calcium: 8% DV