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    You are at:Home»Dairy-Free Recipes»Breakfast»Shredded Vegetable & Kale Pancakes: Anti-Inflammatory Vegan Comfort Food

    Shredded Vegetable & Kale Pancakes: Anti-Inflammatory Vegan Comfort Food

    5
    By Contributed on November 2, 2017 Breakfast, Dairy-Free Recipes, Sides

    Two months ago, we featured a sample recipe from one of Beverly Lynn Bennett’s latest books, Anti-Inflammatory Foods and Recipes. It was for her pretty Tropical Fruit Parfaits with Homemade Vanilla Nut Whip – a perfect low-sugar treat. But now that we’re heading into the cooler months, Beverly was kind enough to share a sample savory dish from this healthy vegan cookbook. These shredded vegetable & kale pancakes have a warm, comforting appeal, and pack in loads of nutrition with every bite. They boast antioxidant-rich root vegetables, herbs, and greens, and also contain steel cut oats for an extra dose of fiber.

    Shredded Vegetable & Kale Pancakes Recipe - Vegan, Anti-Inflammatory Comfort Food

    Special Diet Notes: Shredded Vegetable & Kale Pancakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

    Shredded Vegetable & Kale Pancakes
     
    Print
    Prep time
    20 mins
    Cook time
    25 mins
    Total time
    45 mins
     
    Serve these crispy kale pancakes plain, or enjoy each bite topped with dairy-free yogurt, vegan sour cream, or unsweetened applesauce.
    Author: Beverly Lynn Bennett
    Serves: 12 Pancakes
    Ingredients
    • ¾ cup steel-cut oats (certified gluten-free, if needed)
    • 1 large (8 ounces) turnip, peeled and shredded
    • 1 large (8 ounces) gold or red beet, peeled and shredded
    • 2 large carrots, peeled and shredded
    • 1 cup stemmed and coarsely chopped kale, lightly packed
    • ¼ cup chopped fresh parsley, lightly packed
    • 2 tablespoons finely chopped chives
    • 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
    • 2 tablespoons nutritional yeast flakes
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • 1½ tablespoons non-GMO canola oil, avocado oil, or other oil, divided
    Instructions
    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.
    Notes
    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
    3.5.3226

    Key Ingredients: Shredded Vegetable & Kale Pancakes


    More from Beverly Lynn Bennett

    Chocolate Lover’s Almond Cupcakes (vegan, gluten-free & soy-free)

    Chocolate Lover’s Cupcakes

    Vegan Caramel Sauce (vegan, gluten-free & allergy-friendly)

    Vegan Caramel Sauce Recipe - dairy-free, gluten-free, soy-free and ready in 10 minutes!

    Tropical Fruit Parfaits with Vanilla Nut Whip (vegan, gluten-free & soy-free)

    Tropical Fruit Parfaits with Vanilla Nut Whipped Topping

    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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      5 Comments

      1. Christine on November 3, 2017 7:59 am

        This is such a great idea and wonderful way to get more veggies in your day! I always struggle with wanting to eat veggies, so I’d love to give these pancakes a try!

        Reply
      2. Kristina @ Love & Zest on November 2, 2017 5:41 pm

        This is great! What a great way to enjoy some extra veggies! Maybe kids will get some extra veggies in with these!

        Reply
      3. Laura on November 2, 2017 12:46 pm

        I love how nutrient packed these are!!! I could feed these to my toddlers!

        Reply
      4. amanda -runtothefinish on November 2, 2017 10:08 am

        Wow these were totally not what I expected from the title and I’m happily surprised!! I absolutely LOVE this idea! Such a fun way to get in more veggies

        Reply
        • Alisa Fleming on November 2, 2017 10:44 am

          Right? I was the same way – I guess they are kind of hard to name!

          Reply

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