Makes 8 p'cakesFor 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
2 zucchini, grated
2 carrots, grated
1¼ teaspoon salt
¼ cup almond flour*
½ teaspoon sugar*
¼ teaspoon black pepper
2 egg whites
*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.
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.