These savory zucchini and eggplant pancakes are a creative twist on classic pancakes, filled with a flavorful chicken mixture for a hearty and delicious meal. They are perfect for lunch, dinner, or a satisfying snack.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings
- Makes: 6 pancakes
Ingredients
For the Pancake Batter:
- 3 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup (60 g) mayonnaise
- 1 cup (100 g) grated cheese (cheddar or mozzarella)
- ¼ cup (20 g) fresh parsley, chopped
- 2 medium zucchinis, grated
For the Chicken Filling:
- 2 cups (300 g) cooked chicken, shredded or finely chopped
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 1 tablespoon olive oil
- ½ cup (120 g) sour cream or mayonnaise
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions
1. Prepare the Pancake Batter:
- In a large bowl, whisk together eggs, salt, black pepper, and mayonnaise until smooth.
- Stir in grated cheese, parsley, and grated zucchini. Mix well to form a batter.
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Pour 1/4 cup of the batter onto the skillet, spreading it out to form a thin pancake.
- Cook for 2–3 minutes on each side, or until golden and cooked through.
- Repeat with the remaining batter, stacking the pancakes on a plate as you go.
3. Prepare the Chicken Filling:
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and sauté until translucent. Add minced garlic and cook for 1 minute.
- Stir in the diced eggplant and cook until soft and slightly browned.
- Add the shredded chicken, sour cream or mayonnaise, paprika, salt, and pepper. Mix well and heat through. Remove from heat.
4. Assemble the Pancakes:
- Place a pancake on a flat surface. Spread a generous spoonful of the chicken filling onto one side.
- Fold or roll the pancake over the filling. Repeat with the remaining pancakes and filling.
5. Serve:
- Garnish with fresh parsley and serve warm.
Serving Suggestions
- Pair with a side of sour cream or garlic yogurt sauce for dipping.
- Serve alongside a fresh green salad for a complete meal.
- Enjoy with roasted vegetables or a simple tomato soup.
- Add hot sauce or sriracha for a spicy kick.
Cooking Tips
- For a richer batter, substitute mayonnaise with sour cream.
- Make sure to squeeze out excess water from grated zucchini to prevent soggy pancakes.
- Customize the filling with other vegetables like bell peppers or mushrooms.
Nutritional Benefits
- Zucchini and eggplant are low-calorie vegetables rich in fiber and vitamins.
- Chicken provides lean protein, making this dish satisfying and nutritious.
Dietary Information
- Gluten-free if mayonnaise and sour cream are gluten-free.
- High in protein and fiber.
Nutritional Facts (Per Serving)
- Calories: ~250
- Protein: 20 g
- Carbohydrates: 10 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 400 mg
Storage
- Refrigerate: Store assembled pancakes in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or oven at 350°F (175°C) for 5–7 minutes.
- Freeze: Freeze unfilled pancakes in a sealed bag for up to 3 months. Defrost and fill as needed.
Why You’ll Love This Recipe
- Packed with veggies and protein for a wholesome meal.
- Versatile and customizable with different fillings.
- Perfect for meal prep and reheats well.
- A great way to use up leftover chicken.
Conclusion
Zucchini and Eggplant Pancakes with Chicken Filling are a unique and flavorful dish that combines the best of savory pancakes and hearty fillings. Easy to prepare and packed with nutrients, they’re sure to become a favorite for any meal. Try them today and enjoy the delicious combination of flavors!
Frequently Asked Questions (FAQ)
- Can I use another protein instead of chicken?
Yes, turkey, ground beef, or tofu work as substitutes. - Can I make these pancakes dairy-free?
Use dairy-free cheese or omit it entirely. Substitute sour cream with a plant-based alternative. - How do I prevent the pancakes from breaking?
Ensure the batter is well-mixed and spread evenly in the pan for uniform thickness. - Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and stored in the refrigerator. - What dipping sauces pair well?
Garlic aioli, tzatziki, or a simple yogurt and dill sauce are excellent options. - Can I freeze assembled pancakes?
Yes, but wrap them individually to prevent sticking. Reheat in the oven or skillet. - Can I skip the eggplant in the filling?
Absolutely, you can replace it with mushrooms, bell peppers, or additional chicken. - How do I make the batter low-carb?
Reduce the cheese slightly and add almond flour or coconut flour if needed. - Can I add spices to the batter?
Yes, a pinch of paprika or cumin enhances the flavor. - What other cheeses can I use?
Feta, Gouda, or Parmesan work wonderfully in the batter.