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Savory gluten-free pancakes with coconut milk, and spicy kimchi cooked to perfection. You will want to make them again and again.
What are kimchi pancakes made of?
Kimchi pancakes are generally made with flour, an egg, and water. The spices from the kimchi are what’s going to give your kimchi pancake its unique flavor because every kimchi recipe is different.
Some recipes call for apples and carrots, and others leave it out. One thing for sure, kimchi can’t be made without Korean red pepper flakes called Gochugaru [Gochu-ga-ru]. There is no substitute for this red pepper flake.
How do you reheat kimchi pancakes?
I find the best way to reheat these delicious pancakes is to heat them in the oven. This will help them become crispy instead of soggy. You can also pan-fry kimchi pancakes, just remember, keep the flame on low so that you don’t burn them as they are already fully cooked. Avoid using a microwave, this will just make them soggy and gross.
Tips to make crispy pancakes every time:
The best way to get a thick crusty edge is to use a cast-iron skillet–It’s really the best way.
Also, be generous if using butter or vegetable oil when frying. If the pan is too dry, the pancake can burn instead of caramelizing.
Other ways to enjoy kimchi:
Add to scrambled eggs.
Eat with tacos.
Stuff inside sandwiches.
Stir kimchi into fried rice.
Enjoy with plain rice.
I used Bob’s Red Mill Gluten-Free Flour, feel free to use your favorite gluten-free flour mix.
Other Recipes You May Like:
Let’s make epic and crispy, kimchi pancakes that are gluten-free!
- 1 cup gluten-free flour
- 1 tbsp baking powder
- Dash salt and pepper
- 1 egg beaten
- 2 tbsp kimchi juice
- ¾ cup kimchi drained
- 1 cup milk or non-dairy milk
- 1 tbsp garlic powder
- ½ cup water add additional water if the batter is too thick
- ½ medium onion sliced into circles (onion, green onion, or scallion)
- 1 handful ripped fresh cilantro
- 3-4 tbsp vegetable oil for frying
- In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
- In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
- Fold in the dry flour mixture into the wet ingredients.
- Set aside for 3-4 minutes until the batter thickens
- In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
- Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
- Flip the pancake and cook until the second side is golden brown.
- Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
- Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
- Serve with soy sauce topped with sesame seeds.
- If you don’t want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes.
- Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)