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.
Time: 20 minutes
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
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.
Combine or blend until a thick batter forms.
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.
Flip the pancake after 3 minutes, or when bubbles appear on the surface of the pancake.
Follow the steps above with the rest of the mix to make pancakes. Serve hot with a drizzle of tamari on top.