Zucchini Feta Spinach Pancakes

Vegetables for breakfast?! You heard us right. At O’dang, we believe the best time to eat healthy is all the time, so we whipped up this delicious plant-based breakfast. With bold flavors, low carbs, and our chickpea-based vegan mayo to top it off, these Zucchini Feta Spinach Pancakes are great on their own, or you can pair them with your favorite breakfast meat for a smorgasbord of yum. 


  • 3 handfuls baby spinach, chopped
  • 1 medium zucchini, shredded
  • 1⁄2 cup feta cheese, crumbled
  • 3 large eggs, lightly beaten
  • 2 scallions, chopped
  • 1⁄3 cup all purpose flour
  • 1⁄2 teaspoon baking powder
  • Salt and black pepper, to taste 
  • ¼ oil for frying
  • 1⁄3 cup O’Dang Lemon Garlic Vegan Mayo 
  • 1 tbsp dill, chopped


  • In a large bowl combine spinach, zucchini, scallions, eggs, and feta. Stir to mix well. Sprinkle in the flour, a bit at a time, until it is incorporated and holds together. 
  • Heat about 1/4 cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. Aim for about 1⁄4 cup worth of batter each. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
  • Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with a dollop of O’Dang Lemon Garlic Vegan Mayo with a sprinkle of dill.