When the pancake comes to mind often people think about sweet fillings and toppings, sticky sauces and whipped cream. But there are many savoury pancakes to be discovered that are healthy and that won't spike your blood sugar levels as a sweet pancake will.
I served this with more of my kimchi and some chickpeas I heated in the pan with garlic, red onion, soy sauce, balsamic, black & white sesame seeds.
All the ingredients added lots of fibre and different plant source nutrients to my diet nourishing my gut microbiome. This in return keeps my digestion healthy and regular.
Ideal as a lunch dish, as a takeaway snack or any time of the day.
It is gluten-free and Dairy-free and if you use vegan kimchi and swap the egg with a flax egg it is vegan too.
1/2 cup drained kimchi
1 Tablespoon Kimchi juice
2 tablespoon coconut milk (drinking type)
1/2 cup rice flour
1/4 cup Potato flour
1/2 Teaspoon BP
Pinch of salt
Flaxseed oil to cook
Drain kimchi chop.
Mix dry ingredients in a bowl.
Mix egg, kimchi juice, milk in a bowl add the chopped kimchi to this. Add the dry ingredients and mix to combine with a spoon.
You will have a thick but at the same time a sloppy mix.
Heat a non-stick pan add some oil. Pour 1/3 rd of the mix into the pan and spread with help of the back of a spoon. When sides show heat has penetrated the pancake flip it over with a fish slice and cook for 1-2 minutes more. It will feel firm to the touch when pressed.
The mix will make 3 large pancakes.
You can serve your pancakes with more kimchi or a dipping sauce to accompany it. Or how about making a salad and some beans and you will have a complete meal.
These pancakes are incredibly tasty and packed with flavour. They contain plant-based fibre that feeds your microbiome keeping your gut healthy.