Kim Chi Pancakes

Fast & Plenty with Chef Cynthia Louise

You won't be able to get enough of these. Easy to make and super delicious!

Serves: 2

Ingredients

(use organic ingredients where possible)

FOR THE DRESSING

• 1 tbsp maple syrup
• 1 tbsp tamari
• 1 tbsp sesame seed oil
• 1 tbsp ginger, grated
• 1 tbsp umeboshi plum vinegar

FOR THE PANCAKES

• 1 cup gluten-free flour
• 1 cup water
• Salt
• Black pepper
• 2 large spring onions 
• 1½ cups kimchi 
• 2 tbsp coconut oil

FOR THE GARNISH

• ⅓ cup basil
• ¼ purple cabbage 
• 1 red chili

Directions

1. To prepare the dressing, whisk together all the ingredients and set aside. 
2. To prepare the pancakes, mix together the flour, water, salt, and pepper. 
3. Add the spring onion and kimchi to the mix and stir to combine until a batter is formed.
4. Taste and season as needed. 
5. Heat a pan on medium and add the coconut oil.
6. Pour ⅓ cup of the batter and cook for 2 minutes.
7. Flip and cook on the other side until brown.
8. Repeat with the remaining batter. 
9. Top the pancakes with the garnish, drizzle with the dressing, and serve.