Serves: 8 pancakes

For Basil Chive Cream

  • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • For Pancakes
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1¼ teaspoon salt
  • ¼ cup almond flour*
  • ½ teaspoon sugar*
  • ¼ teaspoon black pepper
  • 2 egg whites
  • olive oil
  • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
 Make Basil Chive Cream
  1. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
  2. Store in fridge until ready to serve.
  3. Make Pancakes
  4. Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
  5. Let sit 20 minutes so moisture can release from veggies.
  6. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
  7. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
  8. Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?).
  9. Fold beaten egg whites into zucchini and carrot mixture until well combined.
  10. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
  11. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
  12. Cook until golden on each side, approximately 2-3 minutes per side. Cook’s note: I personally like them on the darker side for added crispiness, but experiment to your taste.
  13. Transfer cooked pancakes to paper towel to drain excess oil.
  14. Serve hot with a dollop of Basil Chive Cream.


Author: Good Dinner Mom

Recipe adapted from 3 Square Chef