Paleo Vegan Kimchi Pancakes

Total time35 min

Prep time15 min

Cook time20 min

5.0

(4)

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
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
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
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 or vegetable oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
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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