Zucchini Pancakes

Ingredients

• 350 grams zucchini (sliced on the bias about 1/4" thick, 1 large zucchini)
• 110 grams cottage cheese (1/2 cup)
• 1/2 cup pancake mix (I use Birch Benders gluten-free pancake mix)
• 2 eggs
• generous pinch of salt
• milk (only as needed to thin out batter (*see note))
• 1 teaspoon seasonings (such as garlic powder, onion powder, herbs (optional))
• 90 grams plain yogurt (or Greek yogurt, 1/3 cup)
• 35 grams cottage cheese (2 tablespoons)
• 28 grams feta (1 ounce)
• 1/2 lemon, zested
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Instructions

1. 1

   Combine the cottage cheese, pancake mix, eggs, baking powder, salt and seasonings in a bowl and use an immersion blender to blend until smooth. You can also do this in a regular blender.

2. 2

   Place a large skillet over medium-low heat. Once hot, grease generously.

3. 3

   Dip each zucchini slice in the pancake batter so the batter coats the zucchini thickly but allowing any excess to drip off. Place the battered zucchini slice into the hot pan and cook until golden brown. Flip and do the same on the other side. Repeat with remaining zucchini slices. If there's any excess batter once the zucchini is used up, pour it into the pan and cook like a regular pancake.

4. 4

   --- For the dip ---

5. 5

   Stir all the ingredients together in a small bowl.

6. 6

   Use as a topping or dip to serve with the pancakes.