Kimchi pancakes are often made on those cold and rainy days. Makes a great comforting snack for lunch or a dinner side dish. We took an all time favorite Korean dish and made it gluten and sugar free! Our GF AP Hearthy Flour contains Oat and Tapioca flour. Oats is another great source of fiber which helps with lowering cholesterol and makes you feel fuller. Did you know that Tapioca contains no fat or cholesterol.What a quick and tasty food to make. You get the fermented slightly spicy notes of kimchi embedded in a soft warm pancake.Ingredients
8 oz Kimchi (chopped into small pieces, plus brine)
3 scallion chopped
1 ½ tsp coconut palm sugar
½ cup of GF AP Hearthy Flour
1/3 cup water
4 TBSP Avocado Oil for skillet
Pinch of salt
In a bowl, combine all ingredients - kimchi, scallions, coconut palm sugar, AP GF Hearthy Flour and water. Mix until well combined. We are looking for a sticky batter that can be spread easily onto a hot skillet.
In a nonstick skillet, preferably 12 inches, over a medium heat add 2 TBSP of oil. Swirl the oil around and add kimchi batter and spread around the entire surface of the skillet until batter is level. Optional to add a pinch of salt. Cook for 3 to 5 minutes or until the bottom is gold and crispy brown.
Flip pancake and drizzle the remaining 2 TBSP of along the sides of the skillet. Cook for an additional 3 to 5 minutes until golden brown. Optional to warm up the top side by flipping the pancake again for an additional minute before plating. We added sliced scallions before serving.