Savory Pancakes – Gluten Free!

While at a food styling and food photography workshop with one of my favorite foodbloggers, Timothy Pakron, The Mississippi Vegan, we decided to make and shoot these beautiful kimchi pancakes, using Timothy’s homemade kimchi, the dragon carrots from his garden, and garlic scapes we picked up from the Jackson, Mississippi Farmer’s Market that morning.  For the pancake, I modified my gluten-free recipe for chocolate chip pancakes and it turned out just perfect.  Enjoy!

GF Kimchi Pancakes

Joanne Molinaro

This is a tweak from my prior recipe for gluten free pancakes. By adding a little kimchi juice and chunks of overripe kimchi to the batter, you guarantee a kimchi explosion with every bite!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cuisine Korean

Servings 8 pancakes

Ingredients

  

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Pancakes

• 1 tbsp white wine vinegar
• 3/4 cup non-dairy milk
• 1/2 cup blanched almond flour (almond meal will result in less fluffy pancake)
• 1/2 cup sweet white rice flour (do not replace with regular white rice flour)
• 2 tbsp cornmeal
• 1/4 cup potato starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 scallion whites chopped
• 2 scallion greens (julienned)
• 1 Korean green chili (sliced)
• 3 cloves garlic (sliced and minced)
• 1 cup kale (cut into ribbons)
• 1/2 cup overripe kimchi (plus more for topping)
• 1 tsp kimchi juice

Dressing

• 1/4 cup soy sauce (tamari is a GF soy sauce)
• 1 tsp maple syrup
• 1 tsp rice wine vinegar
• 1 tbsp mirin
• 1 tbsp sesame seeds
• 1/2 jalapeno or Fresno chili pepper (seeded and thinly sliced)
• 1 tbsp garlic (minced)
• 1 tbsp Korean pepper powder (optional)

Instructions

 

• Stir white wine vinegar into non-dairy milk and set aside. In a large bowl, mix together all dry ingredients with whisk or fork.
• Add minced garlic (1/2 of your garlic should be minced and the other half should be thinly sliced, which you will save for "toppings"), the chopped scallion whites, 1/2 of the Korean green chili, and the kale to the dry ingredients.
• Add 1/2 cup of overripe kimchi, as well as 1 to 2 teaspoons of kimchi juice. Using a pair of kitchen shears, snip up the kimchi into bite sized pieces (you can also chop the kimch in advance, but it always makes a mess).
• Add in non-dairy milk mixture and whisk until the dry ingredients are fully incorporated. The batter will be very thick (almost like cake batter), but if it's too thick to work with, add 1 tablespoon of non-dairy milk at a time until it gets to a workable consistency.
• Add a little oil to a skillet (I used a cast iron skillet) to medium high heat. When the pan is hot, add some scallion greens, sliced garlic, and/or kimchi directly to the pan. Then, pour small ladleful (about 3 tablespoons) of batter.
• Lower the heat to medium-low and cook for about 1 1/2 to 2 minutes before flipping. Cook until both sides are evenly browned and serve with the dressing (which you make just by mixing all the ingredients together).

Tried this recipe?Let us know how it was!