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Kohlrabi Pancakes


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  • 4 kohlrabi
  • 1/3 cup minced onion
  • 1 tablespoon minced fresh dill
  • 1/4 cup nonfat egg substitute equivalent to 1 egg
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup low-fat sour cream
  • 2 tablespoons toasted sliced almonds
  • Dill sprigs for garnish


Servings 12


Step 1

Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.

This recipe yields 12 pancakes.

Each pancake: 54 calories; 231 mg sodium; 6 mg cholesterol; 3 grams fat; 6 grams carbohydrates; 2 grams protein; 0.53 gram fiber.

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