Zucchini Pancakes with Tzatziki.

Beautiful light dish, that i consider healthy. I thought Tzatziki will be a good combination with pancakes.

For pancakes:


Zucchini- 1 grated.

Egg- 1, and 2 whites, beaten.

Flour- 3-4 tablespoons.

Garlic- 1 clove, grated/crushed.

Salt, pepper.


For Tatziki:

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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Flip, cook on the other side.

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Roll, cut, the way you like it.

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26 thoughts on “Zucchini Pancakes with Tzatziki.

    1. So glad to hear that, I was thinking today, that when I invent something, it’s so much fun. Just came up with this recipe, one afternoon, thank you for letting me know.😀

    1. Very sorry, to hear that. I guess they are few things, you can go wrong. 1.Cucumbers are not properly drain, and that will increase the unwanted water content. 2. Lemon juice and garlic are amazing ingredients, but in Tzatziki you have to me careful with them as the flavors can overpower. 3. Good quality yogurt. Hope this helps. 🙂

    1. Thank you, Lynne, they are very light, kinda melt in a mouth. Gone in 60 seconds, and i had no desire to go and shop for some more zucchinis…lol

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