Source: dLife

Savory pancakes with zucchini, potato, and carrots topped with basil sour cream.

Servings

1 Eggs, large, raw
0.5 tsp salt
0.25 tsp black pepper
2 medium zucchini , rinsed and ends trimmed
1 medium carrots , peeled
1 medium russet potato , peeled
10 tbsp fresh basil (1/2 cup plus 2 tablespoons)
1 tbsp white all purpose flour
3 tbsp olive oil
0.5 cup fat free sour cream

1 Whisk together egg, salt, and pepper. Using a grater, shred zucchini, carrot, and potato. Combine vegetables with egg mixture, 1/2 cup basil and flour.
2 Heat oil in a skillet over medium-high heat. Spoon batter into pan in 1/4 cup portions, 3 or 4 at a time; level out with a spatula or back of a measuring cup, pancakes should be about 3 1/2 inches round. Cook pancakes 6 to 8 minutes, flipping a few times so both sides are evenly golden. Move pancakes to a platter and place in a 200 degree F oven. Continue cooking until all pancakes are made.
3 Combine sour cream with 2 tablespoons basil. Serve pancakes piping hot with sour cream.

As a variety, serve the pancakes with a mixture of 1/4 cup rice vinegar and 2 tablespoons soy sauce, instead of sour cream.