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Vegan Oil-Free Kimchi Pancake

  • Author: Kathy Carmichael

Description

Kimchi Pancakes are light, spicy pancakes made from Kimchi and Rice Flour. Oil-Free and Gluten-free, this flavorful pancake is a wonderful appetizer, side dish or main entree.


Scale

Ingredients

  • 1 cup, drained and chopped small Vegan Kimchi (DO NOT DISCARD KIMCHI JUICE)
  • 1 cloves, minced Garlic
  • 1/2 cup Rice Flour
  • 3/4 cup Kimchi Juice/Fluid

SAUCE

  • 1/8 cup Tamari, Liquid Aminos, or Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sriracha

GARNISH

  • 2 thinly sliced Green Onions

 

 


Instructions

KIMCHI

  • Measure 1 cup of drained Kimchi.
  • Reserve fluid, so make sure to strain it.
  • Place kimchi in a mini chopper or chop small by hand (I used a food processor and pulsed until small).
  • Put chopped kimchi in a mixing bowl.

PRE-HEAT NON-STICK PAN/MIX PANCAKE

 

PREPARE BATTER

  • Put chopped, drained kimchi in a bowl.
  • Add 1/2 cup rice flour and garlic to kimchi in the bowl.
  • Pour 3/4 cup kimchi juice/fluid reserved into the bowl.
  • Mix with a spoon.
  • It will be thick.
  • Pre-heat pan on medium high.
  • It is important the pan is hot BEFORE you put the kimchi pancake batter in the pan.
  • It should sizzle.

COOK

  • Pour ¬†batter into the medium high heated pan.
  • Spread to make evenly distributed.
  • Reduce heat to medium.
  • Cook for 8-10 minutes on each side, checking the pancake often with a spatula.

TIP

  • When it is time to flip the pancake, I used a large round plastic plate.
  • I flipped the pancake onto the plastic plate and then returned it to the pan on the opposite side.
  • Cook the opposite side for 8-10 minutes, until brown and cooked on both sides.

SERVE

  • Flip cooked pancake onto a flat surface (I use a cutting board)
  • Using a pizza cutter, cut it into equal sections.
  • Garnish with green onions.
  • Serve with sauce on the side.