Put the oats in a blender and process into a fine flour, about 30 seconds. Set aside.

Put a colander in the sink. Put the turnip, beet, and carrots in the colander and squeeze with your hands to remove excess moisture. Transfer to a large bowl. Add the kale, parsley, chives, dill,  nutritional yeast, garlic powder, salt, and pepper and stir to combine. Add the reserved oat flour and stir until evenly distributed.

Cook the pancakes in three batches. Put ½ tablespoon of the oil in a large cast-iron or nonstick skillet and heat over medium-high heat. When the skillet is hot, portion the vegetable mixture into it, using ¼ cup for each pancake. Slightly flatten each pancake with a spatula.

Cook until the pancakes are golden brown and crispy on the bottom, 3 to 5 minutes. Flip with a spatula and cook until the other side is brown and crispy, 3 to 5 minutes longer. Repeat the process with the remaining oil and vegetable mixture. Serve immediately.

Per pancake: 65 calories, 2 g protein, 2 g fat (0.2 g sat), 9 g carbs, 217 mg sodium, 28 mg calcium, 2 g fiber