These vegan Potato Sauerkraut Pancakes are a fun, delicious, crunchy and healthy spin on potato latkes. The sauerkraut adds great depth of flavor and fresh herbs add more zest and zing. A vegan, soy-free, nut-free recipe, can be gluten-free.
I always wake up on weekend mornings wondering what to make for breakfast that’s special and healthful. We have a few favorites, the top three being Sourdough Waffles or Pancakes, my Vegan Tater Tot Casserole (always a hit with the little one), and Kande Pohe, a traditional Indian breakfast food that I ate growing up and one that Jay most often requests.
Now, I have a new favorite that’s trying to edge out one of these top three: my Vegan Potato Sauerkraut Pancakes.
I was planning on making my Blueberry Sourdough Pancakes this Sunday, but I forgot to start the batter the night before. Jay had his heart set on pancakes, and since he loves savory even more than sweet, I thought I’d surprise him with latkes, which he absolutely adores.
I just made a batch of sauerkraut and with all the herbs I now have growing in the backyard, I had enough on hand to make something quick and delicious.
You don’t need homemade sauerkraut for this recipe– use storebought by all means. I like making mine at home because it’s ridiculously easy and you get so much deliciousness and nutrition at the end of it all — not to mention the amazing benefit of the live probiotic cultures. I haven’t shared the recipe with you, but do let me know if you want it and I’ll get photographs when I start my next batch and take you through the process, like I did with the sourdough starter.
These pancakes are very light because they are mostly vegetables with just a little flour binding all of it together. I used aquafaba in lieu of eggs, and it worked really well. If you want a gluten-free option, you can use chickpea flour instead of wheat, but do know that chickpea flour will change the flavor of the pancakes. You can also use rice flour, but it won’t bind the pancakes as well, so you might have pancakes that fall apart easily. It’ll still be a delicious mess. 🙂
- 2 packed cups shredded or grated potatoes (I used Yukon gold potatoes. Russet are fine too)
- 1 1/2 packed cups sauerkraut (Make sure you drain out any liquid)
- 2 tbsp chopped fresh rosemary and oregano (You can use another herb of your choice. Thyme would be great here, or sage)
- 1/2 cup all purpose flour (sub an equal amount of chickpea flour for a gluten-free version)
- 1/2 cup aquafaba (chickpea brine)
- Salt and ground black pepper to taste
- Vegetable oil of any kind for frying (I used avocado. Peanut oil is good too)
Place the grated potatoes, sauerkraut and herbs in a bowl. Add the all-purpose flour, salt, pepper and stir in the aquafaba. Mix well and let stand for 5-10 minutes.
Mix the batter once again thoroughly before beginning to make the latkes, to ensure that the liquid hasn't all pooled at the bottom.
Heat a large cast iron skillet or nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan
Drop the batter into the skillet with a heaping tablespoon and immediately flatten into a pancake using the back of the spoon or a ladle. Make sure the pancakes aren't too close (I cook four at a time in my 16-inch cast iron skillet)
When the edges are browned, check if the bottom of the pancake looks golden-brown. Turn the pancakes over and continue to brown on the other side.
Serve hot. You can serve with vegan sour cream or applesauce, but we to tear into these without any accompaniments.