Zucchini Feta Flapjacks
Elevate your breakfast or brunch game with these savory and satisfying Zucchini Feta Flapjacks! Packed with the garden-fresh goodness of grated zucchini, the tangy creaminess of crumbly feta cheese, and aromatic fresh dill, these golden, pan-fried pancakes are a flavorful twist on traditional flapjacks. Light and fluffy with a crisp exterior, they’re easy to make and ready in just 30 minutes. Perfect for any meal of the day, these zucchini pancakes are delicious on their own or served with a dollop of creamy Greek yogurt for added richness. Whether you’re looking to use up surplus zucchini or create a unique dish for guests, this recipe is a must-try!
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Ingredients
- 2 medium (about 300g total) Zucchini
- 0.5 teaspoons Salt
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.5 cup Milk
- 0.75 cups (crumbled) Feta cheese
- 2 tablespoons (chopped) Fresh dill
- 2 tablespoons (for cooking) Olive oil
- 0.5 cup (optional, for serving) Greek yogurt
Directions
Step 1
Grate the zucchini using a box grater and place it into a colander. Sprinkle with 0.5 teaspoons of salt and let it sit for 10 minutes to draw out excess moisture.
Step 2
Squeeze the zucchini using a clean kitchen towel or your hands to remove as much liquid as possible. Transfer the zucchini to a large mixing bowl.
Step 3
In a separate small bowl, whisk together all-purpose flour, baking powder, and ground black pepper.
Step 4
To the bowl with the zucchini, add the whisked dry ingredients, eggs, milk, crumbled feta cheese, and chopped dill. Stir until well combined, but do not overmix.
Step 5
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Step 6
Scoop about 1/4 cup of the batter for each flapjack and place it into the hot skillet, flattening slightly with the back of a spoon to form round pancakes.
Step 7
Cook each flapjack for 2-3 minutes on one side or until golden brown, then flip and cook for another 2-3 minutes. Repeat with remaining batter, adding more olive oil as needed.
Step 8
Place cooked flapjacks on a paper-towel-lined plate to absorb excess oil.
Step 9
Serve warm with a dollop of Greek yogurt, if desired. Enjoy!
Nutrition Facts
| Serving size | (1214.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1492.0 |
| Total Fat 67.8g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 487.1mg | 0% |
| Sodium 8852.0mg | 0% |
| Total Carbohydrate 154.7g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 51.4g | |
| Protein 59.2g | 0% |
| Vitamin D 153.7IU | 0% |
| Calcium 967.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1982.8mg | 0% |
Source of Calories