Vegan 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 1x
- Category: Breakfast, Appetizer
- Cuisine: Polish
Ingredients
Scale
- 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