Yep, taking pancakes to the next level here with a basil yogurt. So good! Everyone loved them (not going to lie… except my son and it was like a dagger in the heart…LOL)

So the reason I decided on a basil yogurt is because Italian Basil just started growing in the garden out of nowhere, which normally doesn’t happen because we are in winter now and this is a summer herb! Totally freaking me out a little at how the seasons and corresponding months are changing… I’m sure you all noticed that by now.

Anyway, so I didn’t want it to go to waste and produced this dish! Yes, all because of the basil. It is my second favourite herb (after oregano of course… now that shows my Greek roots! LOL) Plus I had a box of Orgran’s Buckwheat Pancake Mix handy in my pantry and so ZUCCHINI PANCAKES WITH BASIL YOGURT was created. Enjoy x

Makes 10 large pancakes


1 pkt Orgran Buckwheat pancake mix OR use your own pancake recipe.

150g grated green zucchini

10g mint leaves, chopped

1 green onion, thinly sliced

sea salt

Basil Yogurt:

1 cup plain / natural yogurt of choice (greek, natural coconut etc)

10g fresh basil leaves, finely chopped

1 tbs lemon juice

freshly ground pepper

Optional: 1 tbs maple syrup

250g cherry tomatoes. Sliced in half or quarters.

Butter or Olive Oil for frying

  1. Make the Basil Yogurt Sauce by combining all the ingredients. Set aside and make the pancakes.

  2. Prepare pancakes as suggested by packet instructions and add the zucchini, mint, onion and sea salt to the batter.

  3. Heat a pan with olive oil or butter and pour about 1/3 cup into the pan. When bubbles appear and the bottom has lightly brown, turn over and cook the other side. Repeat with remaining batter. Keep the pancakes warm by covering them with foil.

  4. Serve pancakes warm with basil yogurt, cherry tomatoes and a good seasoning of sea salt and pepper. Enjoy x

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