What replaces eggs in these vegan kimchi pancakes?

Silken tofu replaces eggs as the binder, while tapioca flour adds a satisfying chewy bite. You can also substitute 350ml unsweetened soy milk for the silken tofu and water.

What is sorghum flour and why use it for pancakes?

Sorghum flour is a naturally gluten-free, whole-grain flour with a mild, wheat-like flavor and texture. It makes these pancakes taste closer to traditional wheat flour pancakes while keeping them gluten-free.

How do I make sure my kimchi is gluten-free and vegan?

Check the packaging carefully. Many kimchi brands contain fish sauce or shrimp paste (not vegan) and some include wheat flour (not gluten-free). Look for brands specifically labeled as vegan and gluten-free.

Gluten-Free Vegan Kimchi Pancakes (Kimchi Jeon)

Name: Gluten-Free Vegan Kimchi Pancakes (Kimchi Jeon)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 13
Cuisine: Korean
Ingredients: 120 grams sorghum flour; 60 grams gluten-free 1-to-1 baking flour; 3 tablespoons tapioca flour; 2 tablespoons baking powder; 1 teaspoon garlic powder; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 240 grams silken tofu (drained) *Note 1; 160 ml water *Note 1; 3 tablespoons kimchi juice; 1 tablespoon coconut oil (or other cooking oil); 280 grams kimchi (cut into small pieces); ¼ onion (around 65 grams finely chopped); 1 scallion (around 10 grams for garnishing); cooking oil spray

January 21, 2021 · Updated June 13, 2021

Kimchi is one of my most-used ingredients lately, thanks to my cravings for hot and savory food during these colder days. Since I can’t handle very spicy food, I turned kimchi into pancakes to mellow out the heat while keeping all that bold flavor. They satisfied my cravings and kept me warm! Whoever invented kimchi is a genius!

Kimchi pancakes are a Korean savory dish called Kimchi Jeon (김치전), traditionally made with eggs and wheat flour. I created a gluten-free and vegan version by adapting my own sweet pancake recipe. Sorghum flour — a naturally gluten-free, whole-grain flour — was my pick for its mild, wheat-like texture and flavor. Instead of eggs, tapioca flour gives these pancakes a satisfying chewy bite. Whether you eat gluten-free or vegan, you can enjoy this delicious stack guilt-free!