Description
Not a fan of zucchini? These savory Zucchini Pancakes with Feta might just change your mind! Made with fresh zucchini, chickpea flour, feta, and mint, these pancakes are light, flavorful, and perfect for any meal. Enjoy them for breakfast, brunch, or as a side dish!
Ingredients
Units
Scale
- 1 large zucchini, shredded (or 1 cup chopped spiralized zucchini noodles)
- 1 teaspoon salt, divided (or 1/2 teaspoon if using packaged spiralized noodles)
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon minced or grated garlic
- 1 teaspoon baking powder
- 1/2 cup chickpea (garbanzo bean) flour
- 1/2 cup crumbled feta cheese
- 1/3 cup finely chopped mint
- 3 scallions, finely chopped
- Freshly ground black pepper, to taste
- 3–4 tablespoons vegetable oil (for pan-frying)
Instructions
- Prepare the Zucchini:
Place the shredded zucchini in a colander over a bowl, and toss with ½ teaspoon salt. Let sit for 5-10 minutes to extract as much liquid as possible. Transfer the zucchini to a dish towel and squeeze out the moisture. - Make the Batter:
In a large mixing bowl, whisk together the eggs, olive oil, garlic, and baking powder. Add the chickpea flour and whisk until smooth. - Combine the Ingredients:
Fold the drained zucchini, feta cheese, and scallions into the batter. Season with the remaining ½ teaspoon salt and freshly ground black pepper, mixing everything together. - Cook the Pancakes:
Heat 1 tablespoon vegetable oil in a nonstick or cast iron skillet over medium-high heat. Once the oil is hot, scoop 2 tablespoons of batter per pancake into the pan, flattening it with the back of a spoon or spatula. Cook for 1 to 1 ½ minutes until the bottom is golden brown. Flip and cook for another 1 to 1 ½ minutes, until cooked through.
Transfer the pancakes to a paper towel-lined plate and repeat with the remaining batter, adding more oil as needed.
Notes
- If using spiralized zucchini noodles, skip the step of squeezing out the moisture, as they tend to be less watery.
- For a dairy-free version, omit the feta or substitute with a non-dairy cheese.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg