Korean Kimchi Pancakes
Savor the delightful fusion of flavors with this Kimchi Pancakes recipe. These savory delights are made by mixing a tangy plant milk and apple cider vinegar concoction with a crispy batter loaded with kimchi and green onions. Cooked to golden perfection, these pancakes are a unique, mouthwatering treat. Give them a try and enjoy the savory sensation!
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Servings: 4 servings
Ingredients
- Vegan Korean Kimchi Pancakes
- 1 Cup Oat Milk - or other plant milk
- 1 Teaspoon Apple Cider Vinegar - or lemon juice
- 1 Cup Flour
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- 1/2 Teaspoon Salt
- 1 Cup Vegan Kimchi - link to make you own above
- 1/2 Cup Green Onions - thinly sliced (reserve some to top)
Spicy Mayo
- 1 Tablespoon Sriracha
- 1/4 Cup Plant Mayo
Instructions
- Mix plant milk with apple cider vinegar and set aside.
- Mix flour, baking powder, salt, and sugar until thoroughly combined. Whisk in plant milk mixture until batter is smooth, then add kimchi and green onions. Reserve a small handful of green onions to top finish pancakes with.
- Heat a large frying pan over medium-low. Spray generously with a non-stick cooking spray or lightly oil the pan.
- Pour batter into the pan forming one giant pancake or 3-4 smaller pancakes (for full instructions- see description above). Cook the first side on medium-low for 7-8 minutes or until almost all the batter is cooked. Cover the pan for an additional 1-2 minutes to help cook the remaining batter on top (this will help with the dreaded flip of a giant pancake).
- Flip the pancake and cook an additional 3-5 minutes or until slightly crispy. Remove from the pan and let it cool on a cooling rack if you have one. This will help release the steam to avoid a soggy pancake (it’s going to be amazing regardless).
Tried this recipe?Let us know how it was!