While browsing for simple, easy and cheap pantry recipes I stumbled upon these Polish sauerkraut pancakes. I was surprised that this idea din’t come to my mind before, because it’s such a delicious way to use leftover sauerkraut.
As you might guess these sauerkraut pancakes are tangy and savory, which is a great option if you don’t like anything sweet for breakfast.
To make the pancakes vegan, I replaced an egg with ground flaxseeds. Next time I will try to make them with chickpea flour, so stay tuned for an update.
In a large mixing bowl stir together flax meal and water. Set aside for 5 minutes to thicken.
Add the rest of ingredients and mix to incorporate.
Heat oil in a skillet over medium heat. Scoop heaped tablespoon of batter into the skillet and cook for few minutes until golden brown. Flip and fry on the other side. Remove pancakes from the skillet and place them onto a paper towel to absorb excess oil. Repeat with the rest of the batter.
Serve hot with vegan sour cream.
Note: if your sauerkraut is too sour, I recommend to drain and rinse it first. Also you can roughly chop it for more even distribution.
PrintVegan Sauerkraut Pancakes (Fuczki)
Tangy and savory Polish sauerkraut pancakes (vegan).
- Prep Time: 7 min
- Cook Time: 15 min
- Total Time: 22 minutes
- Yield: 12 pancakes
- Category: Breakfast, Appetizer
- Cuisine: Polish
Ingredients
- 2 C sauerkraut*
- 1 C soy milk or any other plant milk
- 1 C all-purpose flour
- 1 tbsp flax meal + 3 tbsp water
- 1/2 tsp hot paprika
- 1/2 tsp smoked paprika
- salt and black pepper to taste
- oil for cooking
Instructions
- In a large mixing bowl stir together flax meal and water. Set aside for 5 minutes to thicken.
- Add the rest of ingredients and mix to incorporate.
- Heat oil in a skillet over medium heat. Scoop heaped tablespoon of batter into the skillet and cook for few minutes until golden brown. Flip and fry on the other side. Remove pancakes from the skillet and place them onto a paper towel to absorb excess oil. Repeat with the rest of the batter.
- Serve hot with vegan sour cream.
Notes
If your sauerkraut is too sour, I recommend to drain and rinse it first. Also you can roughly chop it for more even distribution.
Nutrition
- Serving Size: 3 pancakes
- Calories: 207
- Sugar: 3.8g
- Sodium: 526mg
- Fat: 6.2g
- Saturated Fat: 0.5g
- Carbohydrates: 31.5g
- Fiber: 3.8g
- Protein: 6.6g
- Cholesterol: 0mg
Keywords: pancakes, sauerkraut, vegan, vegetarian, Polish
