Eosinophilic Esophagitis Friendly Vegan Kimchi Pancakes

Total time35 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Vegan Kimchi Pancakes

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose 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
½ tsp baking powder
½ tsp salt
¾ 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

4–5 tbsp neutral oil (such as canola oil or vegetable oil), divided

For the dipping sauce

2 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp sugar
½ 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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