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Summer Vegetable Pancakes with Basil Chive Cream

Orange Icon  Summer Vegetable Pancakes with Basil Chive Cream

Orange Icon  Summer Vegetable Pancakes with Basil Chive Cream

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Submitted by: Marilyn Wilkie

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

Summer Vegetable Pancakes with Basil Chive Cream Adapted from Gourmet magazine , August 2002 and threesquarechef.com

  • 3/4 c. yogurt, greek, plain, full-fat, plain, organic
  • 1/4 c. basil, fresh, organic
  • 2 tbs. chives, fresh, organic
  • sea salt, unrefined and pure to taste
  • 2 zucchini, fresh, organic
  • 2 carrot, fresh, organic
  • 1 1/4 tsp. sea salt, unrefined and pure
  • 1/4 c. almond flour, organic
  • 1 1/2 tsp. coconut sugar, organic
  • 1/4 tsp. black pepper, ground, organic
  • 2 egg white, from large egg, cage-free, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic

Make Basil Chive Cream In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sweetner, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.