I am SO excited about this recipe because it mitigates the guilt I feel after eating pancakes. Why? Because these lovely things are made with healthy veggies and egg whites! No butter or syrup necessary (only basil chive cream, but still, chives are veggies). Recipe and image via Three Square Chef.
For Pancakes
2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil
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, sugar, 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 Basil Chive Cream. For that recipe, click here.
