Savory Pancakes with Fennel and Feta

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Greek-inspired savory pancakes are light and fluffy – a great bread replacement to add on the side of a healthy protein source. Fennel and feta are combined to flavor this grain-free, gluten free, ketogenic recipe.

Fennel and feta pancakes. Grain-free, gluten-free, ketogenic.

The base of the batter is coconut flour, I used our Coconut Flour Pancake recipe and infused it with a handful of savory herbs and cheese. Yum!

A stack of fennel and feta pancake on a plate.

Simple Savory Pancakes

I like these savory pancakes better than sweet ones!

I served these aside a variation on Mama’s Best Meatballs (from The Ketogenic Edge Cookbook). These meatballs had a cheesy surprise inside. They were stuffed with chunks of mozzarella! A serving of pancakes with butter melted on top and about 1/4 pound of beef made a great lunch.

Mama's best meatballs stuffed with cheese.

These scrumptious little pancakes are based on the original flavor combinations of a Greek dish called “Marathopita” which is a a spinach and fennel pie. I adapted the idea to be gluten-free and ketogenic. These pancakes are a great bread replacement to add on the side of a healthy protein source. They come out like an excellent hybrid of pancake and omelette. Nutritious and filling!

They would also be great paired with a soup like this Keto Tomato Soup from Resolution Eats.

You can find more savory pancake ideas in this collection of keto fritter recipes!

More Savory Coconut Flour Recipes

Fennel and feta pancakes.

Fennel and Feta Pancakes (Gluten-Free, Grain-Free, Ketogenic)

Jessica Haggard
A Greek inspired savory pancake that is light and fluffy - a great bread replacement to add on the side of a healthy protein source.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread, Sides and Salads
Cuisine Mediterranean
Servings 16 small pancakes
Calories 13 kcal



  • Mix the spinach, fennel, parsley, onion, salt and pepper in a small bowl. Set aside.
    1 cup spinach, 1/2 cup fennel, 1/4 cup parsley, 1 small onion, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
  • Follow the directions for Coconut Flour Pancakes. Add 1 extra egg to this recipe.
    1 batch Low-Carb Coconut Flour Pancakes, 1 whole egg
  • Fold the spinach and herbs into the pancake batter.
  • Sprinkle in the cheese and mix to combine.
    1/4 cup feta cheese
  • Warm butter over medium heat in a skillet. Wait to add the batter until the pan is really hot. Place a spoonful of batter in the hot oil and cook the first side until air bubbles appear and pop. Flip and cook the second side until golden brown.
    1/2 tablespoon butter
  • Serve warm.

Nutrition & Macros

Calories: 13kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 106mgFiber: 2gNet Carbohydrates: 2g

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