Kohlrabi Pancakes

Time 25 minutes
Yields Makes 12 pancakes
Kohlrabi Pancakes

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.

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