What can I say? I guess my husband really didn’t want to eat warm oatmeal again and decided he needed to find some better way to eat oats. That’s how he came up with this simple, gluten-free, 3 ingredient kimchi pancake was born. After the first bite, I knew I had to share this recipe with you guys!

While this does not have the crispy texture that traditional kimchi pancakes have from shallow frying in oil, it does however have a chewy, glutinous texture that I find rather addicting. When served with a delicious sauce of soy, vinegar, Korean chili and spring onions, it is heavenly. This really makes for a good snack/lunch treat that satisfies your cravings for pancakes. I love that this is a healthy, easy alternative that is close to half the calories of regular pancakes. AND NOT TO Mention its super easy to whip up.

GRAB YOUR BOWLS AND SPATULA and get BUSY. You can also spice this up with a few additional alternatives:

• Sliced onions
• Green onions
• Sliced carrots
• Canned tuna
• Leftover seafood

Korean Kimchi Pancakes (GF, Healthy)

 

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Author: Unconventional Cooks

Serves: 2 pancakes

Ingredients

• Makes 2 pancakes
• 1 cup kimchi + 4 tbsp kimchi juice
• 2 scallions, chopped
• 1 cup store brought oat flour
• 1 tbsp cornstarch
• ¾ - 1 cup water, at room temperature
• optional sauce (below) or dairy free yogurt
• Optional Sauce:
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or 2 tbsp low sodium soy sauce /
• 1 green onion, finely sliced
• ½ tbsp gocharugu
• Sesame seeds, optional

Instructions

1. SAUCE: mix all the ingredients and set aside.
2. Cut the kimchi into small thin pieces - I like to use scissors because you won't stain your board red!
3. Add in the scallions, cornstarch and oat flour into the chopped kimchi.
4. Pour in kimchi juice and ½ cup of water. Mix well. Gradually add in more water, 1 tbsp at a time until it resembles thick pancake batter. (I used ¾ cup of water)
5. Let the batter sit for 5 mins. The batter will thicken so you can add a bit more water to loosen it if needed.
6. Heat a pan over medium heat. Once hot, spray oil generously over the pan.
7. Pour the batter into the pan. Using the back of the spoon spoon, spread into a round pancake shape (1/4" thick) .If you prefer soft and chewy pancakes you can make it thicker, for crispy pancakes spread it thinly.
8. Cook until the middle and edges starting turning color for a couple of mins. . Lift up the edges occasionally to check if it is cooked.
9. Flip and cook on the other side.
10. Remove the pancake and repeat for the remaining batter.
11. Enjoy warm and fresh with sauce or dairy-free yogurt.

Notes

*If Vegan, please substitute with vegan kimchi!

Nutrition Information

Serving size: 1 Large Pancake Calories: 297 Fat: 4.7g Carbohydrates: 54.1g Fiber: 7.7g Protein: 10.4g

3.5.3251

LOVE,

Zoe, Mia & Raena