[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Photo of Sauerkraut pikelets by WW

Sauerkraut pikelets

Points® value
Total Time
25 min
10 min
15 min
Sauerkraut is fermented cabbage and is rich in flavour and probiotics, keeping your tummy and tastebuds happy.


Wholemeal self-raising flour

½ cup(s), (80g)

White self-raising flour

¼ cup(s), (35g)


1 medium

Skim milk

1¼ cup(s), (310ml)

Canned sauerkraut in brine, drained

½ cup(s), (75g) (chopped pickled cabbage)

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Smoked paprika

1 tsp

Fresh chives

2 tbs, finely chopped

Oil spray

2 x 3 second spray(s)


  1. Combine flours in a large bowl. Whisk egg and milk in a jug until combined. Make a well in centre of flour mixture and slowly whisk in egg mixture until smooth. Stir in sauerkraut and season with salt and pepper.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Drop 1 heaped tablespoon of batter into pan and spread until about 5cm diameter. Repeat to make 3 more pikelets. Cook for 2 minutes or until bubbles rise to the surface. Turn and cook for 1-2 minutes or until golden and cooked through. Repeat with remaining batter to make 10 more pikelets.
  3. Top each pikelet with 1 teaspoon yoghurt. Serve sprinkled with paprika and chives.


TIPS: You can use kimchi (Korean pickled cabbage) instead of sauerkraut. Store cooled leftovers (without toppings) in a snap-lock bag in the fridge for up to 3 days. Reheat in microwave on Medium (50%) for 5-10 seconds or until warm.