Savory Pancakes with Fennel and Feta

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.

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!

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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.

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!

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

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

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 2 votes

Print Pin Rate

Course: Bread, Side Dish

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 16 small pancakes

Calories: 13kcal

Ingredients

• 1 cup spinach chopped
• 1/2 cup fennel chopped
• 1/4 cup parsley chopped
• 1 small onion minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 batch Low-Carb Coconut Flour Pancakes
• 1 whole egg
• 1/4 cup feta cheese crumbled
• 1/2 tablespoon grass-fed butter

Instructions

• Mix the spinach, fennel, parsley, onion, salt and pepper in a small bowl. Set aside.
• Follow the directions for Coconut Flour Pancakes. Add 1 extra egg to this recipe.
• Fold the spinach and herbs into the pancake batter.
• Sprinkle in the cheese and mix to combine.
• 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.
• Serve warm.

Macros and Nutrition

Nutrition Facts

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

Amount Per Serving

Calories 13 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 106mg5%

Potassium 33mg1%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 279IU6%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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