Shredded Vegetable & Kale Pancakes
Prep time
Cook time
Total time
Serve these crispy kale pancakes plain, or enjoy each bite topped with dairy-free yogurt, vegan sour cream, or unsweetened applesauce.
Serves: 12 Pancakes
  1. Put the oats in a blender or spice grinder and process them into a fine flour, about 30 seconds.
  2. Put the turnip, beet, and carrots in a colander in the sink and squeeze to remove excess moisture.
  3. Transfer the vegetables to a large bowl, and add the kale, parsley, chives, dill, nutritional yeast, garlic powder, salt, and pepper. Stir to combine. Add the oat flour and stir until evenly distributed.
  4. Heat ½ tablespoon oil in a large cast-iron or nonstick skillet over medium-high heat. Scoop ¼ cup of the vegetable mixture into the preheated pan for each pancake. Slightly flatten each pancake with a spatula.
  5. Cook until the pancakes are golden brown and crispy on the bottom, 3 to 5 minutes. Flip with a spatula and cook until the other side is brown and crispy, 3 to 5 minutes longer.
  6. Repeat the cooking process with the remaining oil and vegetable mixture.
  7. Serve the vegetable & kale pancakes warm.
This recipe is reprinted with permissions from Anti-Inflammatory Foods and Recipes by vegan chef Beverly Lynn Bennett.
Nutrition Information
Calories: 65 Fat: 2g Saturated fat: 0.2g Carbohydrates: 9g Sodium: 217mg Fiber: 2g Protein: 2g
Recipe by Go Dairy Free at