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

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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
 
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.
Author:
Serves: 12 Pancakes
Ingredients
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

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

About Author

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

5 Comments

  1. 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!

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