- 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
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.