Ingredients
Units
Scale
- 500 g sauerkraut
- 100 g flour (use GF if needed)
- 1/4 cup chickpea flour
- 1 tsp garlic powder
- 2 tsp sweet paprika powder
- 1 cup unsweetened plant milk
- 1/2 cup vegan bacon bits (optional)
- salt, pepper
- oil for frying
Instructions
- Using your hands squeeze out excess liquid from the sauerkraut, then chop it roughly.
- Add to a mixing bowl flour, chickpea flour, garlic and paprika powder, and a large pinch of salt and pepper. Mix them together, then add milk, and whisk until there are no lumps left.
- Fold in chopped sauerkraut and vegan bacon bits. For the best result, let the mix rest for 15 minutes in the fridge (if you don’t have time, you can skip it).
- Heat up some oil in a large frying pan over medium-high heat. Add large dollops of the sauerkraut mix to the hot oil, gently spreading them out with the back of your spoon. Do not overcrowd the pan, otherwise they’ll be hard to flip.
- Fry pancakes on both side for 3-5 minutes, or until golden brown. Repeat with the remaining batter.
- Transfer pancakes for a second to a paper towel lined plate to absorb excess oil, then serve immediately with garlicky yogurt sauce. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes