If you have never tried kimchi before, this recipe is definitely worth a try and is sure to impress your tastebuds.
About this Recipe
These pancakes make a tasty mid-week dinner, or are delicious served with poached eggs and avocado for a weekend brunch.
Step by Step Instructions
- 2 cups kimchi
- 2 cups chickpea flour
- 1 cup water
- 3 tbsp tapioca starch or coconut flour
- 2 tbsp coconut oil for cooking
Prepare the kimchi batter by mixing all ingredients except the coconut oil, in a food processor, at a medium speed, until almost smooth.
Let the batter sit in the fridge overnight, or for at least 8 hours before using (this allows it to ferment, gives fluffier and crispier results and makes it more digestible). You can store the fermented batter in the fridge for up to a week.
To cook the pancakes, heat the coconut oil in a non- stick frying pan over a medium to high heat. Spread 1 cup of the mixture over the pan, about 1 cm thick. Cook until golden and crispy, for around 3-4 minutes, then flip over and cook the other side for another 3 minutes. It is important to cook the pancake all the way through, so cook for longer on a lower heat if
necessary. These are also quick and easy to cook in a mini pikelet pan.
Serve the pancakes with your topping of choice e.g. avocado slices, a poached egg, a handful of watercress and a sprinkling of sesame seeds.
Fermented foods such as kimchi and tempeh provide probiotic bacteria which help to maintain a healthy gut-immune system.
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