GLUTEN-FREE VEGAN KIMCHI PANCAKES
This pancake is simple to make and the ingredients are so easy to get. It is a great lunch or dinner idea on any days but not limited to winter time! The recipe is for two people. Feel free to double or triple it for your family or gathering! The brand of Kimchi that I chose is a bit sweet and less spicy. You can choose a spicier brand or add red and green chili if you prefer!
Equipment
- • Frying pan
Ingredients
Instructions
- 1
In a large mixing bowl whisk together all dry ingredients.
- 2
In a separate large mixing bowl mash tofu with a potato masher (you may use a food processor to blend all wet ingredients), then add all other wet ingredients and mix to combine.
- 3
Add wet mixture to the dry ingredients and mix until no lumps. Add kimchi & onions into the batter and stir to combine.
- 4
Spray or grease a pan with oil. Heat the pan over medium-low heat. Measure the batter for each pancake with a 1/4 US cup. Pan-fry pancakes until bubbles pop and the edges of pancakes become solid and not sticky, then flip carefully and put a lid on to cook for about 2 to 3 minutes, until golden brown. Repeat this step until all batter is used. You may pan-fry more than one pancake at a time, depending on the size of your pan.
Notes
*Note: 1. You may substitute 350ml unsweetened soy milk for silken tofu and water. 2. Read the packaging of the kimchi to see if it is gluten-free and vegan.*