Gluten Free Vegan Kimchi Pancakes

Total time35 min

Prep time15 min

Cook time20 min

These crispy, savory pancakes get their punch from tangy, well-fermented kimchi folded right into the batter along with a generous pour of that spicy kimchi brine for extra depth. Sliced scallions add a fresh bite, while a touch of toasted sesame oil rounds out the flavor before everything hits a hot, oiled skillet and fries up into golden, lacy-edged rounds with crisp bottoms and tender centers. A quick dipping sauce built from rice vinegar, sesame oil, a little sugar, and a pinch of gochugaru brings a bright, spicy-tangy contrast that's perfect for dunking. Scatter on some sesame seeds and serve them hot, straight from the pan, for the best texture. This one's a great pick for a gluten free kitchen, delivering all the crave-worthy crunch and funk of classic kimchi pancakes without any fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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 Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!