Healthy Zucchini-Oat Pancakes with Herbed Yogurt Sauce

I’ve perfected these savory zucchini-oat pancakes to create a nutritious alternative to traditional pizza. These protein-rich, fiber-packed pancakes combine the goodness of fresh vegetables with wholesome oats for a satisfying meal any time of day.

The Science Behind the Recipe

The salt-treatment of zucchini is crucial as it draws out excess moisture, ensuring crispy rather than soggy pancakes. Meanwhile, oats provide complex carbohydrates and fiber, making these pancakes both nutritious and filling.

Prep & Timing Information

• Prep Time: 20 minutes
• Resting Time: 10 minutes
• Baking Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 pancakes (2-3 servings)

Equipment Needed

• Food processor or blender
• Box grater
• Mixing bowls
• Baking sheet
• Parchment paper
• Clean kitchen towel or cheesecloth
• Measuring cups and spoons

Ingredients

For the Pancakes

• 2 medium zucchini (about 2 cups grated)
• 100g (1 cup) grated cheese (cheddar or mozzarella)
• 4 tablespoons oat flour (from about 1/2 cup whole oats)
• 2 large eggs
• 2 tablespoons fresh chives, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Herbed Yogurt Sauce

• 120g (1/2 cup) plain yogurt
• 1 clove garlic, minced
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Detailed Instructions

Preparing the Oat Flour

1. Place oats in food processor or blender
2. Blend until fine flour consistency
3. Transfer to a bowl and set aside

Preparing the Zucchini

1. Wash and trim zucchini ends
2. Grate using large holes of box grater
3. Place in colander, add 1/2 teaspoon salt
4. Mix well and let stand 10 minutes
5. Squeeze out excess moisture:

• Place in clean kitchen towel
• Twist and squeeze firmly
• Should reduce to about 1 cup packed

Making the Batter

1. In a large bowl, combine:

• Squeezed zucchini
• Grated cheese
• Oat flour
• Beaten eggs
• Chopped chives
• Salt and pepper

1. Mix until well combined
2. Let rest 5 minutes to thicken

Baking the Pancakes

1. Preheat oven to 180°C (350°F)
2. Line baking sheet with parchment
3. Portion batter into 6 equal mounds
4. Flatten each to about 1/2 inch thickness
5. Leave space between pancakes
6. Bake 20 minutes until:

• Golden brown on top
• Crispy around edges
• Set in middle

Preparing the Yogurt Sauce

1. In a small bowl, combine:

• Plain yogurt
• Minced garlic
• Chopped dill
• Salt and pepper

1. Mix well
2. Refrigerate until needed

Pro Tips for Perfect Results

1. Thoroughly squeeze zucchini – this is crucial for crispy pancakes
2. Don’t skip resting time for batter
3. Make pancakes uniform size for even cooking
4. Use parchment paper to prevent sticking
5. Let cool 2-3 minutes before serving

Storage Instructions

• Refrigerate pancakes up to 3 days
• Freeze up to 1 month
• Store sauce separately up to 5 days
• Reheat in 350°F oven until crispy

Nutritional Information (per serving of 2 pancakes)

• Calories: 245
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 140mg
• Sodium: 440mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Sugar: 4g
• Protein: 15g

Serving Suggestions

Serve these pancakes:

• For breakfast with poached eggs
• As a light lunch with salad
• As a healthy snack
• For dinner with roasted vegetables

Variations

1. Mediterranean Style:

• Add chopped olives
• Use feta cheese
• Add dried oregano

1. Spicy Version:

• Add red pepper flakes
• Use pepper jack cheese
• Add chopped jalapeños

1. Herb Garden:

• Add fresh basil
• Use mixed herbs
• Add sun-dried tomatoes

These zucchini-oat pancakes are perfect for:

• Meal prep
• Low-carb diets
• Vegetarian meals
• Kids’ lunchboxes
• Quick dinners

The combination of tender zucchini, crispy edges, and savory cheese makes these pancakes a satisfying alternative to traditional pizza, while the herbed yogurt sauce adds a fresh, tangy finish to each bite.