Recipe Chickpea Flour Kimchi Pancakes
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Entertaining
Main meals
Breakfast & brunch
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)
Recipe: Renee Buckingham
Directions
-
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).
-
Step 2
Add the kimchi and half of the sliced spring onion (save the rest for garnish). Mix well.
-
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.
-
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.
-
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.
-
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.
Variation
If you can’t find vegan kimchi then sauerkraut will also work nicely in this recipe.
Recipe: Renee Buckingham
More sugar-free options
Chickpea Flour Kimchi Pancakes
Directions
10 mins to prep
20 mins to cook
-
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).
-
Step 2
Add the kimchi and half of the sliced spring onion (save the rest for garnish). Mix well.
-
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.
-
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.
-
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.
-
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.
Variation
If you can’t find vegan kimchi then sauerkraut will also work nicely in this recipe.
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)