0 from 6 votes
Kimchi Pancakes
These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 3 people
Calories: 347 kcal
Course:
Side Dish , Snacks
Cuisine:
Korean
Ingredients
- 1 cup gluten-free flour
- 1 tbsp baking powder
- Dash Salt and pepper
- 1 egg beaten
- 2 tbsp kimchi juice
- ¾ cup kimchi drained
- 1 cup milk or non-dairy milk
- 1 tbsp garlic powder
- ½ cup water add additional water if the batter is too thick
- ½ medium onion sliced into circles (onion, green onion, or scallion)
- 1 handful ripped fresh cilantro
- 3-4 tbsp vegetable oil for frying
Instructions
- In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
- In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
- Fold in the dry flour mixture into the wet ingredients.
- Set aside for 3-4 minutes until the batter thickens
- In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
- Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
- Flip the pancake and cook until the second side is golden brown.
- Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
- Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
- Serve with soy sauce topped with sesame seeds.
Cup of Yum
Notes
- If you don't want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes.
- Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)
Nutrition Information
Serving
2pancakes
Calories
347kcal
(17%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
485mg
(20%)
Potassium
201mg
(6%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
256IU
(5%)
Vitamin C
2mg
(2%)
Calcium
371mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 347
% Daily Value*
| Serving | 2pancakes | |
| Calories | 347kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 485mg | 20% |
| Potassium | 201mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 371mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.