Courgette and Feta Pancakes

Super tasty pancakes ready for breakfast or as a snack
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast, Snack
Cuisine: Mediterranean
Keyword: Gluten Free, Low Carb, Main Course, Quick, Vegetarian
Servings: 2 Servings
Calories: 300kcal


  • 1 Medium Courgette
  • 100 grams Feta Cheese (Crumbled)
  • 30 grams Buckwheat Flour
  • 1 Egg
  • 2 tbsp Parsley (Chopped)
  • 1 Clove Garlic (Minced)
  • Chilli Flakes (To Taste)
  • 1 tbsp Coconut Oil


  • Grate the courgette (using the side with large holes), and place in a bowl. Add a tablespoon of salt and mix. Let it stand for about 30 minutes, then squeeze all the juice/water out of the courgette.
  • Put it back into the bowl, add crumbled feta, flour, egg, chopped parsley, garlic and chilli flakes.
  • Season with pepper and salt as desired (note that the courgette will already be salty).
  • Heat the oil in a large frying pan over medium heat. Fry the pancakes for about 3 minutes on each side, until golden brown. Use around 1 large tbsp of batter per pancake.
  • This recipe makes around 8 pancakes, 4 per portion.



Calories: 300kcal | Carbohydrates: 14g | Protein: 14g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 601mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 846IU | Vitamin C: 23mg | Calcium: 286mg | Iron: 2mg