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
- In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
- Store in fridge until ready to serve.
- Make Pancakes
- Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
- Let sit 20 minutes so moisture can release from veggies.
- After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
- Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
- 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?).
- Fold beaten egg whites into zucchini and carrot mixture until well combined.
- In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
- Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
- 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.
- Transfer cooked pancakes to paper towel to drain excess oil.
- Serve hot with a dollop of Basil Chive Cream.
Author: Good Dinner Mom
Recipe adapted from 3 Square Chef