Gluten-free Vegan Kimchi Pancakes

Kimchi is one of my most frequently used ingredients recently, due to my cravings for hot and savory food during these colder days. As I cannot eat very spicy food, I made pancakes with Kimchi to make it less spicy and flavorful. They satisfied my cravings and kept me warm! Whoever invented Kimchi is a genius!

Kimchi pancake is a Korean savory dish called Kimchi Jeon , which is made with eggs and wheat flour. I tried making a gluten-free and vegan version by adapting my own sweet pancake recipe. Sorghum flour, a naturally gluten-free, whole-grain healthier flour was picked for this recipe, and it has mild wheat-like texture and flavor. I did not include eggs in this recipe as well, instead I added tapioca flour to give a chewy texture, so whether you eat on a gluten-free or vegan diet, you can treat yourselves this tasty stack!

(Kimchi Jeon)

MORE ASIAN-STYLE/HONG KONG-STYLE RECIPES /

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• Vegan Kimchi Turnip Cakes

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• Hong Kong-style Vegan Chow Fun

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GLUTEN-FREE VEGAN KIMCHI PANCAKES

This pancake is simple to make and the ingredients are so easy to get. It is a great lunch or dinner idea on any days but not limited to winter time! The recipe is for two people. Feel free to double or triple it for your family or gathering! The brand of Kimchi that I chose is a bit sweet and less spicy. You can choose a spicier brand or add red and green chili if you prefer!

• Frying pan

    **Dry ingredients **

• 120 grams sorghum flour (Bob’s Red Mill)

• 60 grams gluten-free 1-to-1 baking flour 11 (Bob’s Red Mill)

• 3 tablespoons tapioca flour (Bob’s Red Mill)

• 2 tablespoons baking powder

• 1 teaspoon garlic powder

• 1/4 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• 240 grams silken tofu*Note1 *1 (drained)

• 160 ml water*Note1 *1

• 3 tablespoons kimchi juice

• 1 tablespoon coconut oil (or other cooking oil)

• 280 grams kimchi*Note 2 *2 (cut into small pieces)

• 1/4 onion (around 65 grams finely chopped 65)

• 1 scallion (around 10 grams for garnishing 10)

• cooking oil spray

In a large mixing bowl whisk together all dry ingredients.

In a separate large mixing bowl mash tofu with a potato masher (you may use a food processor to blend all wet ingredients), then add all other wet ingredients and mix to combine.

Add wet mixture to the dry ingredients and mix until no lumps. Add kimchi & onions into the batter and stir to combine.

Spray or grease a pan with oil. Heat the pan over medium-low heat. Measure the batter for each pancake with a 1/4 US cup. Pan-fry pancakes until bubbles pop and the edges of pancakes become solid and not sticky, then flip carefully and put a lid on to cook for about 2 to 3 minutes, until golden brown. Repeat this step until all batter is used. You may pan-fry more than one pancake at a time, depending on the size of your pan.

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*Note:

1. You may substitute 350ml unsweetened soy milk for silken tofu and water.

2. Read the packaging of the kimchi  to see if it is gluten-free and vegan.

    Breakfast, Main Course, SnackKoreanDairy-free, Dinner idea, Gluten-free, Kimchi, Lunch idea, Pancake, Savory, Vegan, Vegetarian, Winter