Blog Meal Plan Broccoli and Zucchini Pancakes Broccoli and Zucchini Pancakes

Broccoli and Zucchini Pancakes

20 min Traditional Breakfast High proteinQuick & Easy

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Egg - 150 g (3 pcs)
  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 70 g (0.5 cup)
  • Whole-wheat flour - 60 g (0.5 cup)
  • Broccoli - 70 g (0.8 cup)
  • Dill - 5 g (1 tbsp)
  • Hard cheese - 30 g (4 tbsp)
  • Yogurt 2.5%, sugar-free - 100 ml (0.4 cup)

How to make:

  1. Grate zucchini and wring out any excess water. Finely chop broccoli and dill
  2. Add broccoli to the eggs, zucchini, flour, shredded cheese and dill. Mix all together
  3. Heat some oil in a pan. Using a tablespoon, take some dough and put in the pan
  4. Fry on both sides for about 2-3 minutes until it turns gold. Serve pancakes with yogurt and dill

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