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Summer Pancakes
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 69.9
Total Carbs 7.1 g
Dietary Fiber 0.8 g
Sugars 1.6 g
Total Fat 3.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 96.5 mg
Protein 2.1 g
Sodium 118.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Eggs, large, raw
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 each  medium zucchini
1 each  medium carrots
1 each  medium russet potato
10 tbsp  fresh basil
1 tbsp  white all purpose flour
3 tbsp  olive oil
0 1/2 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.

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