Healthy Greek Yogurt Zucchini Pancakes Recipe 435

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HEALTHY GREEK YOGURT ZUCCHINI PANCAKES RECIPE - (4.3/5)



Healthy Greek Yogurt Zucchini Pancakes Recipe - (4.3/5) image

Provided by Lady Butterfly

Number Of Ingredients 11

3/4 cup plus 2 tablespoons whole wheat flour (you may substitute all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
2 large eggs, separated
1 cup full-fat Greek yogurt
1 teaspoon vanilla extract
2 tablespoons dark brown sugar
1 tablespoon honey (optional, but if you don't add it substitute an extra tablespoon of brown sugar)
1 cup coarsely shredded zucchini
Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)

Steps:

  • In a large bowl whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey. Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form. With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results. Melt 1 tablespoon of butter in a large skillet over medium heat. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.

ZUCCHINI PANCAKES WITH YOGURT DILL SAUCE



Zucchini Pancakes With Yogurt Dill Sauce image

A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!

Provided by Sharon123

Categories     < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup plain yogurt
1/4 cup finely chopped fresh dill
salt and pepper
1 lemon, juice of
2 medium zucchini, ends trimmed
2 large idaho potatoes, scrubbed but not peeled
1 small red onion, thinly sliced and cut into julienned strips
2 tablespoons olive oil
salt and pepper
2 tablespoons vegetable oil (for cooking)
2 cups baby greens
12 ounces norwegian smoked salmon (2 slices per serving) or 12 ounces gravlax (2 slices per serving)
1/2 cup chopped chives (to garnish)
very thin lemon slice (to garnish)
fresh ground black pepper

Steps:

  • To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
  • (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
  • To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
  • Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
  • Preheat oven to 300*.
  • In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
  • Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
  • Cook about 3 mins., until edges begin to brown.
  • Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
  • Remove pancake to paper towel to drain, then transfer to a baking sheet.
  • Place in oven to keep warm.
  • Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
  • To serve, put a generous 1/4 cup of greens on 6 salad plates.
  • Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
  • Arrange 2 slices of salmon on top.
  • Garnish with chives, lemon slices, pepper.
  • Serve remaining sauce on the side.

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