Eosinophilic Esophagitis Friendly Vegan Kimchi Pancakes
Total time35 min
Prep time15 min
Cook time20 min
5.0(4)
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Learn more āIngredients
4 servings
For the batter
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp cornstarch
- Ā½ tsp baking powder
- Ā½ tsp salt
- Ā¾ cup cold water
- 1 cup vegan kimchi, roughly chopped
- 3 tbsp kimchi brine (from the jar)
- 4 scallions, thinly sliced
- 1 tsp toasted sesame oil
For frying
- 4ā5 tbsp neutral oil (such as canola or vegetable oil), divided
For the dipping sauce
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- Ā½ tsp gochugaru (korean red pepper flakes) (optional)
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, 1 tsp sesame oil, and sugar until the sugar dissolves. Stir in the gochugaru, if using. Set aside.
- 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the cold water, kimchi brine, and 1 tsp sesame oil, and stir until a smooth batter forms with no dry streaks.
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