Kimchi pancakes

If you have never tried kimchi before, this recipe is definitely worth a try and is sure to impress your tastebuds.


About this Recipe

By: Amanda

These pancakes make a tasty mid-week dinner, or are delicious served with poached eggs and avocado for a weekend brunch.


3-4 servings


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
Step 1

Prepare the kimchi batter by mixing all ingredients except the coconut oil, in a food processor, at a medium speed, until almost smooth. 

Step 2

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. 

Step 3

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.

Step 4

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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