Zucchini Pancakes

I just had to capture this recipe. I originally saw this posted by PassionCook

When I saw this recipe I thought what a fun way to use Zucchini. But I was unsure how the family would feel about it. Well they LOVED it. They actually raved about it. It didn’t make a whole lot 4-5 pancakes so I was a little concerned about them being filling enough. I was wrong. It was perfect. That is why wanted to copy it. I don’t want to chance it disappearing.

Servings 4:


Zucchini- 1 grated.
Egg- 1, and 2 whites, beaten.
Flour- 3-4 tablespoons.
Garlic- 1 clove, grated/crushed.
Salt, pepper.


Cucumber- 1 Lebanese, grated finely.
Greek yogurt- 2 cups.
Garlic- 2 cloves finely grated.
Dill- no stems- 1 tablespoon, finely chopped.
Lemon juice- 1 tablespoon.


Start with Tatziki, drain or squeeze juice out grated cucumber, set aside.

Mix all ingredients (apart from dill) and preferably keep overnight, as garlic flavors will infuse into yogurt.

Mix all ingredient and serve.

Beat eggs slightly, heat the non-stick pan with a little oil ,mix in all the ingredients for pancakes and pour on a pan, spread the mixture on to the surface of the pan with a spatula.


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