Description
I’ve been in a bit of a food rut recently- gravitating towards quick meals that can be thrown together with minimal clean up. These savory pancakes are a go to when my fridge is low on veggies. I always have sourdough discard and kraut on hand. They are a tasty way to incorporate more gut healthy kraut and satisfy my carb loving kiddos too! They are delicious anytime of day- topped with an egg, avocado or as a dinner side.
Ingredients
Adapted from Emma Moore
1 cup (227 grams) sourdough discard, cold from the fridge)
1/2 cup sauerkraut
1 egg
pinch of salt
2-4 tablespoons shredded gouda or cheddar cheese
avocado oil
Instructions
- Combine the discard, kraut, egg, salt and cheese in a bowl. Mix to combine.
- Heat a skillet over medium heat. Add the oil . Cook the pancakes until they are golden, flipping halfway through.