Kohlrabi Pancakes

Kohlrabi Pancakes

Serves 2 20 minute prep time

Similar to a potato latke, these kohlrabi pancakes are the perfect way to use up that odd looking vegetable that can be spotted at your local farmer’s market.


  • Pancake Ingredients :
  • 1 cup shredded potato
  • 1 cup shredded kohlrabi
  • ¼ cup brown rice flour
  • 3 green onions, sliced
  • ½ bunch of parsley, chopped
  • ¼ cup ground flaxseed
  • ¼ cup water
  • Salt and pepper, to taste
  • Olive oil, as needed
  • Cashew Dip :
  • 1 garlic clove
  • 1 lemon, zested and juiced
  • ¾ cup cashews, soaked overnight and drained
  • ½ cup water
  • Salt, to taste
  • ¼ bunch of parsley, chopped fine


  • Preheat oven to 375 F. Line a baking sheet with parchment paper and then sprinkle with a small amount of olive oil.

  • In a small bowl, combine ground flaxseed with water, mix well and let sit 3 minutes.

  • Combine potato, kohlrabi, brown rice flour, green onions, parsley, and flax mixture. Mix well.

  • Form mixture into 8 balls on the parchment paper and then flatten slightly.

  • Bake for 20 minutes, flip and then bake another 15 minutes or until brown and slightly crisp.

  • While pancakes are baking, combine garlic, lemon zest and juice, cashews, water and salt dip ingredients in a high powered blender and puree until smooth. Fold in chopped parsley.