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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Summer Pancakes

Source: dLife

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

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 3.9 Fat, 0.3 Vegetables, 0.1 Meat, 0.2 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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Servings

Ingredients

1.0
1 each Eggs, large, raw 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 each medium zucchini 1.0
1 each medium carrots 1.0
1 each medium russet potato 10.0
10 tbsp fresh basil 1.0
1 tbsp white all purpose flour 3.0
3 tbsp olive oil 0.5
0 1/2 cup fat free sour cream

Directions

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.
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.
Combine sour cream with 2 tablespoons basil. Serve pancakes piping hot with sour cream.