Pancakes are delicious – everyone loves them, right? But I feel like savoury pancakes are often overlooked. They shouldn’t be!
These Mediterranean vegetable and goats cheese savoury pancakes are a real treat. The thin, crepe style pancake is the perfect vehicle for those bright, fresh flavours.
These are wonderful for any meal of the day – breakfast, brunch, lunch or dinner! You could also make them ahead and wrap in tin foil for a picnic. Versatile food is the best food.
Give them a try, and enjoy your new preference for savoury pancakes!
Ingredients, Substitutions and Variations
- Plain flour, milk, egg – these are your pancake ingredients. You can use any type of milk you like.
- Olive oil – or vegetable oil.
- Red onion, courgette, bell pepper – these are your Mediterranean vegetables. Feel free to add/omit as you like. Tomatoes, aubergine and spinach would also be delicious .
- Green olives – for that salty, savoury flavour. You could switch for black olives.
- Goats cheese – or try feta!
Top Tips
- Make ahead The vegetables can be cooked up to 24 hours in advance. Cool, then store in the fridge. Before adding to the pancakes, heat them back up thoroughly in a frying pan or microwave.
- Get creative These are the perfect vehicle for all sorts of Mediterranean flavours. Try adding some chorizo or pancetta when you cook the veg, or top the pancakes with tzatziki!
- Flipping If you’re a newbie to pancake flipping, I recommend using a fish slice or spatula to help. Get it right under the pancake and flip in one fluid, confident motion.
Mediterranean Vegetable and Goats Cheese Pancakes
Savoury pancakes packed with delicious Mediterranean vegetables and topped with goats cheese
Start Cooking in Cook Mode
Ingredients
- 1 mug plain flour
- 1 mug milk
- 1 large egg
- 4 tablespoons olive oil
- 1 red onion
- 1 large courgette
- 1 red pepper
- 1 handful green olives halved
- 40 grams goats cheese
Instructions
- Pour the flour, milk and egg into a bowl and whisk together until smooth. Leave to one side.
- Chop the onion and add to a pan with 1 tbsp of the olive oil. Cook over a medium heat for 3-4 minutes, then add the chopped courgette, red pepper and olives. Cook for a further 10 minutes, stirring often, until the veggies are soft.
- Heat the rest of the oil in a frying pan over a high heat. When the oil is hot, add a ladleful of the pancake batter and move the pan around to form an even layer over the base. Cook for 2-3 minutes until golden underneath, then flip and cook for another 1-2 minutes. Remove from the pan, add another ladleful of batter and repeat until you have made all of your pancakes. You may need to add more oil.
- To serve, pile a spoonful of the veg into the centre of each pancake, crumble over some goats cheese and roll up. Enjoy!
More recipes using goats cheese:
- Goats Cheese Stuffed Shells
- Mushroom and Goats Cheese Frittata
- Beetroot and Goats Cheese Risotto
- Quick Courgette and Goats Cheese Gnocchi
- Spinach, Tomato and Goats Cheese Cannelloni
- Goats Cheese Ravioli with Broccoli Cream Sauce
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creamy goats cheese works SO well with pancakes!
This looks so easy, healthy and so very delicious! Completely making this soon! Thanks for the follow; I’ll be following you for more wonderful recipes…
Thanks Christine! I hope you enjoy it
Yum! Would love to try it. I would replace goat cheese with feta since I like it better in mediterranean dishes!
It was a toss up between goats cheese and feta when I was making the dish! I went for goats cheese as I use it less often, but feta would be wonderful too.
I love the idea of *doing* rather than *giving up* for Lent, especially if the *doing* helps others. Go for it!
These look so delicious. I’d love to make and serve with an over easy egg on top. Yum!
Thanks Jen – an egg on top would be delicious!