Savory Sauerkraut & California Avocado Pancakes

Serves: 8


Dilly Avocado Sauce
1/2 cup plain low-fat yogurt
1/4 ripe, Fresh California Avocados seeded, peeled and mashed
1 tsp. diced onion
1 tsp. rough chopped dill plus 24 sprigs for garnish
1/2 tsp. pepper
1/4 tsp. sea salt
Sauerkraut Pancakes
2 eggs
1 ripe, Fresh California Avocados seeded, peeled and mashed1
1 tsp. dried dill
1/2 tsp. caraway seed
1/8 tsp. salt
1/2 tsp. pepper
1/8 tsp. sea salt
1 large apple grated
2 cups sauerkraut (strained and squeezed in cheesecloth to remove as much liquid as possible)
1/2 onion peeled and grated
1 cup all-purpose gluten-free flour or substitute all-purpose flour
Avocado oil spray or other cooking spray

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit