Gluten-Free Vegan Kimchi Pancakes (Kimchi Jeon)

Dry 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

Wet Ingredients

• 240 grams silken tofu (drained) *Note 1
• 160 ml water *Note 1
• 3 tablespoons kimchi juice

Mix-ins

• 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

1. 1

   In a large mixing bowl, whisk together all the dry ingredients.

2. 2

   In a separate large bowl, mash the tofu with a potato masher (or blend all wet ingredients in a food processor). Add the remaining wet ingredients and mix to combine.

3. 3

   Pour the wet mixture into the dry ingredients and stir until no lumps remain. Fold in the kimchi and onion until evenly distributed.

4. 4

   Spray or grease a pan with oil. Heat over medium-low heat. Measure the batter for each pancake with a ¼ US cup. Pan-fry until bubbles pop and the edges look set, then flip carefully and cover with a lid. Cook for about 2 to 3 minutes more until golden brown. Repeat until all the batter is used. You can pan-fry more than one pancake at a time, depending on the size of your pan.