Carrot and Zucchini Pancakes with Basil Chive Cream

5 from 3 votes

Perfect for any summer or fall menu, enjoy these crispy veggie pancakes that are impressive and simple to make.

Prep Time30 mins

Cook Time6 mins

Total Time36 mins

Servings: pancakes

Calories: 82kcal

Author: Good Dinner Mom

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
1 ¼ 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 1 1/4 teaspoon.

Make Basil Chive Cream
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.
Make Pancakes
Shred zucchini and the carrots. Place together in a colander and toss with 1 ¼ 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.