This recipe makes the 4 pancakes you see in the pictures. Even though I ate these 4 little pancakes as a main dish, they would really be a great side.
Also, I've eaten more veggies in the last 2-3 weeks than I probably ate in the last 8 months combined. Thanks, Mom! See picture below for the glorious bounty from her garden. :)
- 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
- 1¼ 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 1¼ teaspoon.
Instructions
- 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.
- Make Pancakes
- 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.
2 zucchini, grated
2 carrots, grated (I had matchstick carrots, so I cut them in half and used those)
1 1/4 tsp salt
1/4 c flour
1 1/4 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil spray
For basil chive cream:
1/2 c light sour cream (I used plain nonfat Greek yogurt)
2 tbsp fresh chopped basil
2 tbsp fresh chopped chives
salt (to taste)
Shred the zucchini and carrots. Place in a colander and sprinkle with 1 1/4 tsp salt, then let sit 20 min so the moisture can release from the veggies. After 20 min squeeze out the carrots/zucchini. I squeezed it in the colander, then put it between some paper towels and squeezed.
Transfer the veggies to a bowl and add flour, sugar, and pepper. Using a mixer, beat egg whites into stiff peaks. (I remember having to watch a video on what that meant once). Fold beaten egg whites into carrot/zucchini mixture.
Spray a large skillet with olive oil and heat over medium heat. Once hot, add about 1/4 c of the pancake mixture to the pan at a time, and press flat with a spatula. Cook until golden on each side, about 2-3 minutes. Make sure to spray with more olive oil before flipping to the other side. I like mine to be crispy, so I let mine go a little longer. Just check them.
Make your basil chive cream: Just combine all the ingredients and serve on the pancakes. Yum!!
Original recipe found here.
I love all this produce! Thanks 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
- 1¼ 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 1¼ teaspoon.
Instructions
- 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.
- Make Pancakes
- 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.
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