Gluten-Free Savory Pancakes with Fennel and Feta Recipe
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This gluten-free savory pancake recipe is a healthy bread alternative packed with protein and herbaceous flavor. Inspired by a famous Cretan delicacy called “Marathopita,” these tasty pancakes are the perfect dish to announce the coming of spring (or to coax it along).
For the base, I used coconut flour as a gluten-free substitute for wheat flour and infused it with a handful of herbs and cheese. It’s a quick and easy recipe that can be yours in just 25 minutes using simple, everyday ingredients you may already have in your fridge and pantry.
It’s a tasty way to add some extra nutrients and can be enjoyed as a filling breakfast or lunch, or as a side dish. Prepare a generous batch over the weekend to enjoy ready-made meals throughout the busy workweek. It also makes a delightful addition to special events like brunch gatherings, potlucks and picnic outings, or any occasion where you want to impress guests with a unique and delectable Greek-inspired dish.
Keep reading for the full recipe details. Don’t forget to try more healthy pancake recipes for more meal-time inspiration.
Table of Contents (click to view)
Why You’ll Love This Recipe
I like these gluten-free savory pancakes better than the sweet ones. They come out nicely, like a hybrid of pancake and omelet that’s not only nutritious but easy to make and delicious, too. Here’s what makes this recipe a standout choice:
- Budget-friendly
- Minimal cleanup
- Simple ingredients: Uses pantry staples and common herbs that are easy to find at home and in most grocery stores.
- Amazing flavors: Rich and savory, with mild tanginess and brininess from feta cheese and subtle sweetness from fennel.
- Short prep and cooking time: Takes 10 minutes to prep ingredients and an additional 15 minutes to make the pancakes.
- Easy-to-follow directions: Follow six simple steps, from mixing ingredients to cooking the pancake batter.
- Basic kitchen equipment: Uses just a few basic kitchen tools such as a spatula, a mixing bowl, and a skillet.
Craving for more savory delights? Find more delectable pancake ideas in this collection of easy fritter recipes!
How to Make Gluten-Free Fennel and Feta Pancakes
Like traditional Marathopita, these gluten-free savory pancakes are packed with spinach. Sprinkling some crumbled feta cheese adds a tangy flavor and creamy texture, making them even tastier. Factoring in both prep and cooking times, you can have this recipe on the table in just 25 minutes.
Start by mixing the spinach and herbs, making the coconut flour pancake batter, and then combining the veggie and herb mixture into the batter. Add in feta and mix until thoroughly combined before cooking in a skillet with melted butter. Flip and cook both sides of the pancake until golden brown, and serve warm.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make these light and gluten-free savory pancakes with fennel and feta.
Ingredients You Need
This gluten-free savory pancake recipe uses ingredients that you normally see for sale in supermarkets. If you’re lucky, they could be locally grown, too. Whether fresh or pre-packed, you’ll need the following:
- Egg
- Salt
- Onion
- Butter
- Parsley
- Spinach
- Ground black pepper
- Coconut flour pancakes: Naturally gluten-free, with a slightly sweet and nutty flavor, and light and fluffy consistency.
- Fennel: Adds a mildly sweet and aromatic flavor to the pancakes, with a crunchy texture.
- Feta cheese: Has a slightly savory, creamy, and tangy taste that complements the freshness of fennel and spinach; firm when cooked, helps the pancakes keep their shape so they don’t spread over the pan.
Step-By-Step Instructions
With a handful of simple ingredients and only 25 minutes of prep and cooking time, you can make these gluten-free savory pancakes at the last minute and serve them warm. You can also make them ahead over the weekend when you have more time to enjoy the cooking process. Let’s get started!
- Mix ingredients. In a small bowl, combine spinach and herbs. Set aside while preparing the coconut flour pancake batter.
- Combine mixture and batter. Once ready, pour the veggie mixture into the pancake batter, sprinkle some feta cheese, and mix until thoroughly combined.
- Cook pancakes. On a preheated pan with melted butter, add a spoonful of pancake batter and cook one side until the edges are set and bubbles form on the surface. Flip over gently and fry the other side until golden brown. Serve and enjoy.
Variations
As you can imagine, the filling variety for these pancakes is endless, from meat and cheese to veggies and other wild greens. Once you learn this recipe, you can go ahead and experiment with various add-ins and alternative ingredients. Here are some ideas:
- Substitute fennel with other veggies like shredded zucchini or grated carrots.
- Replace feta cheese with grated Parmesan, goat cheese, or crumbled blue cheese.
- Add your favorite herbs and spices like dill, chives, or thyme.
- Add a mix of garlic powder and onion powder for more flavor.
- Add bits of ham or bacon for extra protein.
- Make it vegan-friendly by replacing eggs with ground flaxseed and feta cheese for crumbled vegan cheese (or omit it entirely).
These scrumptious little pancakes are a breeze to make once you have all the ingredients ready and prepared. This recipe — and many more — can be found in The Ketogenic Edge Cookbook.
Expert Tips
- Taste and adjust! I always recommend tasting while cooking so you can get to know the dish and adjust the seasonings as you like best.
- Grate the fennel. Instead of chopping or mincing, grating the fennel can help distribute its flavor more evenly throughout the batter. Just make sure to squeeze out excess liquid with a cheesecloth or kitchen towel to prevent the pancakes from getting soggy.
- Portion the pancake batter. To ensure that each pancake has a consistent size and cooks evenly, use a ladle or measuring cup to portion out the batter onto the skillet.
How to Store This Recipe
To enjoy optimum flavor and texture, these gluten-free savory pancakes are best served hot off the pan. But after trying a couple for light dinner, I can confirm that they’re just as tasty cold as well as warm.
If you have leftovers or are making them ahead, simply let the pancakes cool completely before transferring to an airtight container. To prevent sticking, place parchment paper between each paper and then store in the fridge for 3 to 4 days.
These pancakes also freeze well and can last for up to 2 to 3 months. When ready to enjoy, you can either microwave the pancakes until warmed through or reheat in a skillet over medium heat until crispy and heated through.
What to Serve with Gluten-Free Pancakes
These gluten-free savory pancakes are so easy to customize that they can be paired with a wide range of meals, sides, and drinks. Here are some ideas:
- Serve as a morning meal to go with your sunny-side eggs.
- Pairs well with horiatiki (traditional Greek village salad).
- A selection of dips like creamy tzatziki sauce, salsa, hummus, or olive tapenade.
- Roasted chickpeas with tahini dressing
- Sauteed bok choy and ginger tamari dipping sauce
- A side of protein such as grilled chicken, fish, or tofu.
- A glass of white wine or a light beer
- A variation of Mama’s Best Meatballs (from The Ketogenic Edge Cookbook).
- A bowl of sweet and savory soup like the Keto Tomato Soup from Resolution Eats.
More Savory Coconut Flour Recipes to Try
- Coconut Flour Bread
- Psyllium Husk Keto Bread
- Curry Cabbage Pancakes with Yogurt
- Focaccia Bread with Thyme and Onion
Like what you see? If you make these gluten-free, savory pancakes, please leave a review. I really appreciate each and every 5-star rating and comment!
Fennel and Feta Pancakes
Ingredients
- 1 cup spinach chopped
- ½ cup fennel chopped
- ¼ cup parsley chopped
- 1 small onion minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 batch Low-Carb Coconut Flour Pancakes
- 1 whole egg
- ¼ cup feta cheese crumbled
- ½ tablespoon 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.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
