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Sourdough pancakes with fermented tempeh and unpasteurised sauerkraut

Pancakes with Tempeh Bacon & Firekraut

Pancakes with tempeh and fermented sauerkrautPancakes with fermented foodsPancakes with fermented foods

Savoury pancakes with tempeh bacon and Red Hot Firekraut 

Savoury pancakes: makes 6 large thick fluffy pancakes 

Dry ingredients: 

  • 1 ½ cups gluten free flour 
  • 1 ½ tsp baking powder 
  • ¼ tsp baking soda 
  • ¼ tsp salt 
  • 2 Tbsp nutritional yeast 

Wet ingredients: 

  • 1 cup non-dairy milk 
  • 1 Tbsp apple cider vinegar 
  • 1 Tbsp olive oil 
  • 1 tsp maple syrup 
  • 1 Tbsp ground flax seeds 

Serve with: Tempeh bacon (recipe below), chopped avocado, a drizzle of maple syrup and a large helping of Red Hot Firekraut. 


  1. Mix wet ingredients together in a small bowl and leave to sit for 10 minutes.  
  2. Whisk dry ingredients together in a large bowl. 
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined, some lumps are ok. Leave to sit 5 mins. 
  4. Heat your pan on a medium heat. 
  5. Once heated, pour ¼ cup amounts of batter on to the hot pan. 
  6. Let the first side cook through – give it time! Wait until bubbles are appearing throughout. 
  7. Flip and cook for another minute or so (timings will vary depending on pan heat and thickness of batter). 

Tempeh Bacon 


  • 1 block tempeh 
  • 2 Tbsp tamari or soy sauce 
  • 2 Tbsp liquid smoke or 1 Tbsp smoked paprika 
  • 2 Tbsp nutritional yeast 
  • 1 Tbsp neutral flavoured oil (we've used avocado oil)
  • 1 tsp maple syrup 
  • 1 tsp apple cider vinegar 
  • ¼ tsp ground black pepper 


  1. Slice the tempeh into then ¼ inch thick slices and lay in a shallow dish. 
  2. Mix all other ingredients together well and pour over the tempeh slices. 
  3. Flip the slices over to completely cover all sides. 
  4. Allow to marinade for at least 5 minutes or place in the fridge until you are ready to cook. 
  5. Heat a large frying pan to medium heat. 
  6. Place the tempeh slices into the frying pan along with the marinade. 
  7. Allow the tempeh to soak up all of the marinade juices, cook for 3-4 minutes on each side. Cook until the juices are all soaked up. The tempeh slices should crisp up and char slightly. 


Serve pancakes with the tempeh bacon, chopped avocado, a drizzle of maple syrup and top with a helping of our delicious fermented spicy sauerkraut, Red Hot Firekraut. Who knew a double helping of fermented foods (tempeh and sauerkraut) could go so well with pancakes - enjoy!

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