Recipe description
July 8, 2026
Kohlrabi pancakes with yogurt dip
Fiber-rich Kohlrabi pancakes with yogurt dip to support digestion
86%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, sulfites, tree_nut, milk, peanut, celery, sesame, lupin, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from kohlrabi and plant ingredients.
- Includes dietary diversity with vegetables and yogurt dip.
- Balanced with protein, fiber, and polyphenol-rich ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kohlrabi
1
cup
Flour
0.5
cup
Egg
1
piece
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Oil, olive
2
tablespoon
Yoghurt
0.5
cup
Lemon juice
1
tablespoon
Cucumber
0.5
cup
Dill
1
tablespoon
Instructions
1
Grate the kohlrabi and place it in a bowl.
2
Add flour, beaten egg, salt, and black pepper to the kohlrabi and mix well.
3
Heat olive oil in a skillet over medium heat.
4
Scoop a portion of the mixture into the skillet and flatten it to form a pancake.
5
Cook for 3-4 minutes on each side until golden brown.
6
In a separate bowl, mix yogurt, lemon juice, diced cucumber, and dill to create the dip.
7
Serve the kohlrabi pancakes warm with the yogurt dip.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
18 g
Protein
40 g
Carbohydrates
7 g
Fiber
6 g
Sugar
14 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
What are Kohlrabi pancakes with yogurt dip?
They’re light, veggie-forward pancakes made with shredded kohlrabi in the batter, served with a tangy yogurt dip.
What ingredients are typically in the batter and dip?
The batter usually includes shredded kohlrabi, flour, eggs, and milk; the dip is yogurt with a bit of lemon juice and herbs.
Are these pancakes gluten-free or dairy-free?
They can be gluten-free or dairy-free with substitutions like gluten-free flour and plant-based yogurt and milk.
How should I serve these?
Serve warm with the yogurt dip on the side, and add lemon juice or herbs for extra flavor.
How long do leftovers keep and how should I store them?
Refrigerate leftovers in an airtight container for 2–3 days; reheat gently in a skillet or oven.
Can I make this vegan?
Yes: use a flax or chia egg substitute, and plant-based yogurt and milk.
Can I prep this in advance?
Shred the kohlrabi and chill it; mix the batter just before cooking; you can make the dip ahead and refrigerate.
What substitutions work well?
Try grated carrot or zucchini, or different herbs and spices; adjust salt to taste.
Are there any allergen considerations?
Default recipe contains dairy and eggs; gluten if using wheat flour; check for other allergens and use substitutes if needed.
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