I think I’ve gone a little probiotic crazy. It all started when I started making kombucha. This little project opened my eyes to a world of fermentation that I never knew existed. Fermentation is important because it enhances, preserves, and makes food easier to digest.
The fermentation process creates beneficial bacteria which can ultimately help out our immune systems. So one thing led to another, and I found myself making a big batch of sauerkraut. I was over-zealous and made almost a gallon of the bubbly cabbage (easy to do with just one big cabbage)!
I was trying to figure out what to do with all this stuff and I came across this recipe for sauerkraut pancakes. Sounds strange, but it totally works! Savory pancakes make an excellent breakfast, lunch, or dinner!
Find the original recipe (and many other fabulous uses for sauerkraut!) here.
- • 1 cup sauerkraut, homemade of course!!!
- • 1 cup flour of choice, I used a mix of coconut and all-purpose
- • 1 egg
- • Salt and pepper, to taste
- • 1 TB flax meal, optional
- • Coconut oil, for frying
- Beat together sauerkraut, egg, flour, salt, and flax, if using. Should be similar to the consistency of pancake mix.
- Heat coconut oil over medium-high heat. When hot, add ¼ cup scoops of batter.
- Cook 2-3 minutes on each side. Serve warm with pepper jelly, salsa, pesto, or sour cream (but they are just as good on their own).
Word of advice: Do NOT ferment your cabbage with fennel seeds unless you want licorice-flavored sauerkraut!