Green herb & zucchini pancakes with lemon yogurt drizzle
These light, fluffy Mediterranean-style pancakes are packed with fresh zucchini and an array of aromatic herbs—parsley, dill, and mint. Perfectly crisp on the outside and tender inside, they’re served with a tangy lemon-yogurt drizzle that brightens every bite.
Prep & Cook Time:
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients:
For the Pancakes:
2 medium zucchinis, grated
1 small carrot, grated (optional for extra color)
2 green onions, finely chopped
2 garlic cloves, minced
¼ cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
2 large eggs
¼ cup whole wheat flour (or chickpea flour for gluten-free)
¼ tsp baking powder
Salt and pepper, to taste
2–3 tbsp olive oil (or use a nonstick pan for oil-free)
For the Lemon Yogurt Drizzle:
½ cup Greek yogurt
1 tsp lemon zest
1 tbsp lemon juice
Pinch of salt
Optional: ½ tsp honey or maple syrup for slight sweetness
Optional Garnish:
Microgreens or fresh herbs
Toasted pumpkin seeds or walnuts
Instructions:
1. Prepare the Vegetables:
1. Grate zucchini and carrot, place in a clean kitchen towel or cheesecloth, and squeeze out excess water. This prevents soggy pancakes.
2. In a large bowl, combine grated zucchini, carrot, green onions, garlic, parsley, dill, and mint.
2. Make the Batter:
1. Add eggs to the veggie mixture and mix well.
2. Stir in flour, baking powder, salt, and pepper until a slightly sticky batter forms.
3. Cook the Pancakes:
1. Heat a nonstick pan over medium heat and add a little olive oil.
2. Scoop 2–3 tbsp batter per pancake, flatten slightly with a spatula.
3. Cook 3–4 minutes per side until golden brown and cooked through.
4. Transfer to a plate lined with paper towels if using oil to remove excess.
4. Prepare Lemon Yogurt Drizzle:
1. Whisk Greek yogurt, lemon zest, lemon juice, salt, and optional honey until smooth.
2. Adjust thickness with a teaspoon of water if needed.
5. Serve:
1. Stack pancakes on a plate or serve individually.
2. Drizzle generously with lemon yogurt.
3. Garnish with microgreens, extra herbs, or pumpkin seeds for crunch.
Tips & Notes:
Extra crispiness: Bake pancakes in the oven at 180°C (350°F) for 5 minutes after pan-frying.
Add protein: Serve with poached eggs, smoked salmon, or chickpeas on the side.
Make-ahead: Prepare batter and refrigerate for up to 2 hours before cooking.
Gluten-free option: Replace flour with chickpea or oat flour.
Frequently Asked Questions FAQs:
Q1: Can I use only zucchini?
A1: Yes! Carrot is optional for color and sweetness.
Q2: Can I air-fry them?
A2: Yes, 10–12 minutes at 180°C (350°F), flipping halfway.
Q3: Can I freeze cooked pancakes?
A3: Yes! Stack with parchment paper, freeze in a container. Reheat in oven or air fryer.
Nutritional Information
Calories: 250 kcal
Protein: 11 g
Carbs: 20 g
Fat: 14 g
Fiber: 4 g
Sugar: 5 g
Sodium: 320 mg