Instructions: 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.

NOTES :

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