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!
Savory Pancakes - Gluten Free!
- 1/2 cup sweet white rice flour (do not replace with regular white rice flour)
- 1/2 cup blanched almond flour (almond meal will result in less fluffy pancake)
- 2 tbsp cornmeal
- 1/4 cup potato starch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 3/4 cup non-dairy milk
- 2 tbsp white wine vinegar
- 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)
- 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 in non-dairy milk mixture and whisk until dry ingredients are fully incorporated. Batter will be very thick (almost like cake batter), but if it's too thick to work with, add 1 tbsp of non-dairy milk at a time until it gets to a workable consistency.
- Add a little oil to a skillet (we used a cast iron skillet) to medium high heat. When the pan is hot, pour small ladleful of batter and THEN add toppings of your choice (we used julienned carrots, homemade kimchi, and garlic scapes--you can use just about anything you like, as long as they are thinly sliced). Lower heat to medium-low and wait for a few minutes before flipping. Cook until both sides are evenly browned and serve with dressing (which you make just by mixing all the ingredients together).