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

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.

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

 

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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)

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

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