Kimchi Pancakes
Kimchi Pancakes
These kimchi pancakes are crisp, savory, and packed with bright flavor. Chickpea flour gives the pancakes a satisfying texture while adding plant-based protein and fiber, making them naturally gluten-free and surprisingly filling. Kimchi delivers a punch of tang and beneficial probiotics that support gut health, while scallions and cilantro add freshness and vitamins and antioxidants. Sesame seeds contribute a subtle nutty flavor and provide healthy fats, calcium, and minerals. Paired with a simple tamari dipping sauce balanced with rice vinegar, sesame oil, and a touch of maple, this dish is light, nourishing, and deeply satisfying.
Ingredients
Pancakes
1 cup chickpea flour
1 cup water
1 cup kimchi
3 scallions, thinly sliced
Handful of cilantro, chopped
1 tablespoon sesame seeds
Dash of salt and pepper
1 tablespoon olive oil (for the pan)
Dipping Sauce
2 tablespoons tamari
2 tablespoons rice wine vinegar
Splash of orange juice
½ teaspoon sesame oil
1 teaspoon maple syrup
Sesame seeds, for garnish
For Serving
Chopped cilantro
Sliced scallions
Sesame seeds
Instructions
1. Make the batter
In a mixing bowl, whisk together the chickpea flour and water until smooth. Stir in the kimchi, scallions, cilantro, sesame seeds, salt, and pepper until evenly combined.
2. Cook the pancakes
Heat the olive oil in a non-stick pan over medium heat. When the pan is hot, pour in half of the batter, spreading it into a round pancake. Cook until the edges are crispy, golden brown, and the batter begins to look dry. Flip and cook the other side until golden. Transfer to a plate and repeat with the remaining batter.
3. Make the dipping sauce
In a small bowl, whisk together the tamari, rice wine vinegar, orange juice, sesame oil, and maple syrup until well combined. Divide into two small dipping bowls and garnish with sesame seeds.
4. Serve
Slice the pancakes and serve warm with the dipping sauce. Garnish with chopped cilantro, scallions, and extra sesame seeds.