Kimchi pancakes

Kimchi is a traditional Korean dish consisting mainly of fermented Chinese cabbage. A popular, versatile dish with great benefits for the body - and this one is vegan, too!

Serves: 2-4 people.
Level: Easy
Time: 20 minutes

Kimchi pancakes by Bath Culture House


For the pancake mix:

½ cup of Gluten Free flour (I used buckwheat)

1/4 tsp Cornish salt

1 cup of kimchi, roughly chopped

2 spring onions, roughly chopped into small pieces

3-5 tbsp kimchi juice (the liquid remaining in the jar)

1/3 to ½ cup of cold water

For the topping:

GF soy sauce or tamari

Spring onions

Sesame seeds


Step 1

Combine the flour with the salt and then add in the kimchi, spring onions and the rest of the ingredients.

I like to combine the mix leaving some chunks for texture.

Step 2

Combine or blend until a thick batter forms.

Step 3

Heat a non-stick pan over medium high heat. I like to go oil-free, but you can brush the pan with coconut oil if you wish. When the pan is hot, pour in the mix and spread to make a pancake.

Step 4

Flip the pancake after 3 minutes, or when bubbles appear on the surface of the pancake.

Step 5

Follow the steps above with the rest of the mix to make pancakes. Serve hot with a drizzle of tamari on top.