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Zucchini Pancakes with Maple Yogurt Sauce

A quick and delicious recipe for zucchini pancakes served with a creamy maple yogurt sauce, perfect for using up those neglected zucchinis in your fridge.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 2 medium zucchinis Grated and squeezed to remove excess water
  • 1 large egg Bind the pancake mixture
  • 1/2 cup all-purpose flour Plain old all-purpose flour works fine
  • 1 pinch baking powder To help the pancakes rise
  • 1 tsp salt For seasoning
  • 1 tsp black pepper For flavor
  • 1 clove garlic Optional, for added flavor
  • 1 tbsp olive oil For cooking
For the maple yogurt sauce
  • 1 cup Greek yogurt Plain is best
  • 1 tbsp real maple syrup To sweeten the sauce
  • 1 pinch cinnamon Optional, for additional flavor
  • 1 squeeze lemon juice Optional, for a zingy contrast

Method
 

Preparation
  1. Grate the zucchinis (skin and all) but not the stem, then squeeze out the extra water using a clean kitchen towel or paper towels.
  2. In a large bowl, crack the egg and mix in the squeezed zucchini, flour, baking powder, salt, pepper, and optional garlic until it looks like pancake batter.
Cooking
  1. Heat a skillet with olive oil until it shimmers.
  2. Drop spoonfuls of batter into the pan and gently flatten them. Cook until golden, about 3 minutes per side.
Making the Sauce
  1. In a separate bowl, mix the Greek yogurt, maple syrup, and any optional ingredients together until well combined.

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster oven or dry skillet before serving.