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. Greek yogurt
1/4 c. fresh basil
2 tbsp. fresh chives
sea salt to taste
2 zucchini
2 carrot
1 1/4 tsp. sea salt
1/4 c. almond flour
1 1/2 tsp. coconut sugar
1/4 tsp. black pepper
2 egg white
1 tbsp. extra virgin olive oil
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.
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