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5 from 3 votes

Carrot and Zucchini Pancakes with Basil Chive Cream

Perfect for any summer or fall menu, enjoy these crispy veggie pancakes that are impressive and simple to make.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Servings: 8 pancakes
Calories: 82kcal
Author: Good Dinner Mom

Ingredients

For the Basil Chive Cream:

For the Pancakes:

Instructions

Make the Basil Chive Cream:

  • In a bowl, combine ¾ cup sour cream or plain Greek yogurt, ¼ cup chopped basil, 2 Tablespoons fresh chopped chives and salt to taste (I used about ⅛ teaspoon).
  • Store in fridge until ready to serve.

Make the Pancakes:

  • Grete 2 zucchini and 2 carrots. Place together in a colander and toss with 1 ¼ teaspoon 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 ½ cup almond flour, ½ teaspoon sugar and ¼ teaspoon pepper.
  • Using a stand mixer, beat 2 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.

Nutrition

Serving: 1g | Calories: 82kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 397mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2853IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 0.4mg