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Who said pancakes needed to be sweet? These pillowy delights have it all — spice, heat, the signature tang of yummy fermented foods … Add a burst of freshness with the avocado salsa and you’re golden!  

You will need

Serves 4

  • 160g chickpea (besan) flour
  • 2 spring onions, thinly sliced
  • 150g vegan kimchi
  • 30ml kimchi juice
  • 160ml water
  • 1 teaspoon agave syrup or maple syrup
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • Good pinch of salt and pepper
  • Splash of olive oil (for frying)

Avocado salsa:

  • 1 avocado, diced or smashed
  • 1/2 bunch coriander, chopped
  • 1/2 lemon, juice only
  • Salt and pepper, to taste
  • Chili flakes (optional)

To garnish:

  • Reserved spring onion
  • Lemon wedges
  • Sriracha sauce (optional)
  • Vegan kewpie mayo (optional)

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10 mins to prep

20 mins to cook

  1. Step 1

    In a medium bowl mix together the chickpea flour, baking powder, and salt. Add in the spices, agave syrup, water and kimchi juice. Whisk together until it forms a smooth batter (the consistency of a pancake mix).

  2. Step 2

    Add the kimchi and half of the sliced spring onion (save the rest for garnish). Mix well.

  3. Step 3

    Heat a frying pan over medium heat and add some olive oil. Once heated, add in one ladle of the pancake mixture and spread it across the pan.

  4. Step 4

    Cook for a few minutes until the top of the pancake starts to bubble, then flip. Cook for another 1–2 minutes on the other side until golden brown. Repeat with the remaining mixture.

  5. Step 5

    While the pancakes are cooking, mix together the avocado, coriander, salt and pepper and the juice of half a lemon. If you like it spicy, you can add some chili flakes too.

  6. Step 6

    Serve pancakes with the remaining spring onion, lemon wedges and the avocado salsa. You can also drizzle over some sriracha sauce or egg-free kewpie mayonnaise.


If you can’t find vegan kimchi then sauerkraut will also work nicely in this recipe.

Recipe: Renee Buckingham

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