In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about 1/8 teaspoon).

Store in fridge until ready to serve.

Shred zucchini and the carrots. Place together in a colander and toss with 1 1/4 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 1/4 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.