I know you are going to love whipping up my fluffy crispy kimchi corn pancakes. Crunchy and spicy these veggie packed pancakes are a quick and simple dish to make for dinner or for brunch in the weekend.These savoury pancakes are gluten free and because kimchi is made of fermented vegetables this dish has many wonderful health benefits also. I love to serve this healthy dish with sliced avocado, fresh herbs, chopped spring onion, a squeeze of lemon and a drizzle of the tamari sauce.
Kimchi Corn Pancakes:
Ingredients
- 1 cup rice flour
- 1 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup kimchi chopped
- 1 spring onion chopped
- 1/2 cup chopped fresh coriander and parsley
- 1/2 cup organic corn kernels (organic canned corn kernels)
- 1 organic free range egg
- 1 1/2 cup filtered water
- 2 Tbsp extra virgin olive oil or could use coconut oil (for frying)
Tamari Sauce:
Ingredients:
- 4 Tbsp tamari sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp pure maple syrup
- 1 tsp apple cider vinegar
- 1 Tbsp sesame seeds
- Juice of 1 lemon
- 1 spring onion chopped
- Small handful of chives chopped
Directions:
- In a bowl add the dry ingredients and mix to combine.
- In a seperate bowl add the eggs and water and whisk to combine.
- Add in the chopped kimchi and corn into the egg mixture and mix together.
- Add the wet mixture to the dry ingredients and mix to create a batter. At the end fold in the spring onions and chopped herbs.
- Add a Tbps of the olive oil to a fry pan on a med-low heat.
- Place about 1/3 cup of the mixture in the pan and cook until golden on each side (3-4 minutes each side).
- To make the dressing add all the ingredients into a small bowl and mix.
- To plate stack your kimchi corn pancakes on a plate, top with some sliced avocado, chopped fresh coriander and parsley and a sprinkle of sesame seeds and a squeeze of fresh lemon.
- Drizzle over a little of the tamari sauce to finish or use it as a dipping sauce.
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