Carrot and Zucchini Pancakes with Basil Chive Cream

gooddinnermom.com
Servings: 8 pancakes
Ingredients
For Basil Chive Cream

• 3/4 cup sour cream or plain Greek yogurt, may use low-fat
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• Salt to taste

For Pancakes

• 2 zucchini, grated
• 2 carrots, grated
• 1 1/4 teaspoon salt
• 1/4 cup almond flour*
• 1/2 teaspoon sugar*
• 1/4 teaspoon black pepper
• 2 egg whites
• olive oil
• *If you only have all-purpose flour, use same amount of flour but increase sugar to 1 1/4 teaspoon.

Preparation
Make Basil Chive Cream

1. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about 1/8 teaspoon).
2. Store in fridge until ready to serve.
   

Make Pancakes

1. Shred zucchini and the carrots. Place together in a colander and toss with 1 1/4 teaspoon of salt.
2. Let sit 20 minutes so moisture can release from veggies.
3. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
4. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
5. 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?).
6. Fold beaten egg whites into zucchini and carrot mixture until well combined.
7. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
8. Once oil is shimmery, add about 1/4 cup zucchini-carrot mixture and immediately press flat with spatula.
9. 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.
10. Transfer cooked pancakes to paper towel to drain excess oil.
11. Serve hot with a dollop of Basil Chive Cream.

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