SHREDDED VEGETABLE and KALE PANCAKES / Anti-inflammatory Foods and Recipes

Makes 12 Pancakes

Expand your potato-pancake repertoire by replacing the spuds with other root vegetables. These crisp pancakes are made with shredded beets, carrots, and turnips, along with some chopped kale, chives, and fresh herbs for added flavor and visual appeal. Serve them plain or topped with nondairy yogurt, vegan sour cream, or applesauce.


¾ cup steel-cut oats
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 canola or other oil


Put the oats in a blender and process into a fine flour, about 30 seconds. Set aside.

Put a colander in the sink. Put the turnip, beet, and carrots in the colander and squeeze with your hands to remove excess moisture. Transfer to a large bowl. Add the kale, parsley, chives, dill,  nutritional yeast, garlic powder, salt, and pepper and stir to combine. Add the reserved oat flour and stir until evenly distributed.

Cook the pancakes in three batches. Put ½ tablespoon of the oil in a large cast-iron or nonstick skillet and heat over medium-high heat. When the skillet is hot, portion the vegetable mixture into it, using ¼ cup for each pancake. Slightly flatten each pancake with a spatula.

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. Repeat the process with the remaining oil and vegetable mixture. Serve immediately.

Per pancake: 65 calories, 2 g protein, 2 g fat (0.2 g sat), 9 g carbs, 217 mg sodium, 28 mg calcium, 2 g fiber


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