Paleo Sauerkraut Pancakes

Sauerkraut pancakes are common in a number of Eastern European nations including Ukraine, where my family is from, Germany, Poland and others.

The recipes and methods tend to vary slightly and this version is closer to the Polish variety. Ukrainians tend to make theirs using sourdough started or yeast as they would blini, a thick dollar pancake.

I use Otto’s cassava flour, almond flour and tapioca starch to create a savory pancake that can be eaten for breakfast with eggs and bacon or lunch/dinner as a side with a bowl of soup.

Ingredients:

(Makes 4-6 pancakes)

• 1-2 cups leftover sauerkraut

• 1 egg

• 3/4 cup full fat coconut milk

• 1/4 tsp dried parsley

• Pinch of dried and powdered sage

• Pinch dried and powdered rosemary

• Garlic powder, to taste

• Dash of cinnamon

• Pinch of salt

• 1/2 tsp baking powder

• 1/2 cup cassava flour

• 1/4 cup almond flour

• 1/4 tapioca starch

• 2 tbsp avocado oil, for cooking

Preparations:

• Start by squeezing as much water out of the sauerkraut as possible. Then finally dice it. Set aside.

• Next, crack, an egg into a bowl and add in the coconut milk, spices and salt. Mixed together well with a fork.

• Then, add in the cassava flour, almond flour. Mix this together until a batter is formed.

• Fold in the chopped sauerkraut.

• Heat a skillet using avocado oil. Once it is hot enough, spoon your batter onto the pan.

• Cook on each side for a few minutes until the pancakes are fully cooked through.

• Remove from the pan and serve with bacon, eggs, or soup.