Buckwheat zucchini pancakes: healthy & smell like the Aegean Sea

Posted by

Başak

June 9, 2025

On June 9, 2025

Preparation: 10 mins

Cooking: 10 mins

Difficulty: easy

Yields: 4 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Buckwheat Zucchini Pancakes

These savory buckwheat zucchini pancakes are suitable for those with celiac disease or who want to avoid gluten. But everyone should try them, especially those who have left their hearts in the Aegean (to paraphrase a famous Turkish song). The heavenly aromas of these zucchini fritters are well-known on both sides of the Aegean Sea, albeit with different names: mucvers on the Turkish side and kolokithokeftedes on the Greek side. Replicating them in your kitchen will allow you to “travel” to a Greek island or the Turquoise Coast for free and with zero environmental impact.
Aside from their appetizing aromas, these pancakes are rich in protein thanks to eggs, yogurt, cheese, and buckwheat. This makes them an excellent meat substitute.
The presence of buckwheat enriches the health benefits of these delicious gluten-free pancakes.

TO SEE THE ORIGINAL RECIPE OF TURKISH MUCVERS

Ingredients for delicious buckwheat zucchini pancakes

2 zucchini
3 eggs
2 heaping tablespoons of yogurt
2 tablespoons of crumbled feta or another cheese you have at home
4-5 heaping tablespoons of buckwheat flour
2 fresh spring onions
4-5 tablespoons of parsley, mint, and dill (optional)
1 clove garlic
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons EVOO for cooking
For cacik or tzatziki:
200ml strained yogurt or Greek yogurt
1/2 Finely chopped cucumber
1 tablespoon of mint or dill
1 clove of grated garlic (optional)
Salt to taste

TO GET YOUR FREE COPY OF SEASONAL CALENDAR OF FRUIT AND VEGETABLES

Directions for easy buckwheat zucchini pancakes

Step 1. Grate the zucchini and squeeze out the excess water.

Step 2. Finely chop the herbs, spring onions, and garlic.

Step 3. Add the eggs, buckwheat flour, cheese, yogurt, and salt. Mix everything together well. Don’t worry if you see strange strands caused by the buckwheat.

Step 4. Remember to add the baking powder only when you are ready to cook them.

Step 5. Shape the buckwheat zucchini pancake batter with a spoon and cook in a hot, lightly oiled pan for about 5 minutes per side.

Step 6. While the pancakes are cooking, prepare the cacik or tzatziki by combining strained yogurt or Greek yogurt with cucumber cut into very small cubes, dill or mint, and grated garlic, if desired.

Now you’re ready to bring this wonderful, meatless, protein-rich, and delicious plate to the table.

Smart combos

If you’d like to stay within the confines of the Aegean Sea, I suggest serving them alongside a colorful Greek salad or a nutritious purslane salad. If you want more protein, try some bean piyaz salad.

Bon appétit, bon voyage, and good revolution!