German Pancakes with Sauerkraut Filling (Buchweizenpfannkuchen mit Sauerkrautfüllung)
- Number of Servings: 6
Ingredients
1.5 C Buckwheat or whole wheat flour2 C Water1/2 Tsp salt2 Tbsp soy flour1/2 Onion3.5 oz smoked tofu or 3 cut up veggie burgers (I used eggplant burgers)1/2 jar (or 1 can) Sauerkraut1/2 C Vegetable broth1.5 C Soy milk or almond milk2 Tbsp nutritional yeast2 Tbsp flour1 tsp mustard1 tbsp vegetable bouillona pinch of nutmeg
Make dough out of flour, water, salt, and soy flour. Let sit for at least 30 minutes, as it will start to rise.
Make dough into 4-6 pancakes on a griddle or in a pan.
Grill the tofu or veggie burgers with the onions in some oil spray until browned. Add the broth and sauerkraut. Cook approximately 20 minutes.
Heat soy milk, flour, and nutritional yeast in a pot. Cook with the bouillon and the nutmeg.
Spray a baking pan with oil and lay out your pancakes. Fill with the sauerkraut filling and roll up. Drizzle pancakes with sauce.
Cook on 425 degrees Fahrenheit for 20-30 minutes until the sauce is dark brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKA00177.
Make dough into 4-6 pancakes on a griddle or in a pan.
Grill the tofu or veggie burgers with the onions in some oil spray until browned. Add the broth and sauerkraut. Cook approximately 20 minutes.
Heat soy milk, flour, and nutritional yeast in a pot. Cook with the bouillon and the nutmeg.
Spray a baking pan with oil and lay out your pancakes. Fill with the sauerkraut filling and roll up. Drizzle pancakes with sauce.
Cook on 425 degrees Fahrenheit for 20-30 minutes until the sauce is dark brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 203.7
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 687.2 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 6.1 g
- Protein: 9.4 g
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