For the Creamy Cucumber Herb Sauce:

• ½ cup plain yogurt or Greek yogurt
• ½ small cucumber, very finely grated or chopped
• 1 tbsp lemon juice
• 1 tbsp chopped dill or parsley
• 1 tbsp chopped mint (optional but delicious)
• 1 tbsp olive oil
• Salt & pepper to taste

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Instructions

1. Prepare the Sauce

Mix yogurt, cucumber, lemon juice, herbs, olive oil, salt, and pepper.
Refrigerate while you cook the pancakes (it gets even better!).

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2. Make the Pancake Batter

1. In a bowl, combine pumpkin purée, grated carrot, zucchini, and potato.
2. Add the eggs and mix well.
3. Add flour, garlic, green onion, salt, pepper, and paprika.
4. Mix until combined. The batter should be thick enough to spoon.
   • If too wet, add 1–2 tbsp more flour.

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3. Cook the Pancakes

1. Heat a pan with a little oil.
2. Drop spoonfuls of batter and flatten gently.
3. Cook 2–3 minutes per side on medium heat until golden and crispy.
4. Place on paper towels to remove excess oil.

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Serve With:

🥒 Creamy cucumber herb sauce
🌿 Fresh salad
🍳 Fried egg on top
🧀 Crumbled feta
🥔 Roasted potatoes

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🌟 Tips

• You can add spinach, bell pepper, or corn.
• Substitute flour with chickpea flour for a gluten-free version.
• Add chili flakes if you want them spicy.

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If you want, I can also create a video-style script for Facebook or a short caption to post with these pancakes!