A deliciously light and crispy Kimchi pancake from one of our favourite foodies, Christina Leon. They’re gluten free, and made using almond and rice flour from our refill hub.
These light, fluffy crispy kimchi broccoli pancakes are super easy to make and make for the perfect vegetarian meal during the week. Completely gluten free, these savoury pancakes are served best with a fresh salad and my zigging yoghurt lemon mint dressing.
You are going to love making my Kimchi Broccoli Pancakes and I am sure will become a weekly favourite to make.
1 cup almond meal
1 cup rice flour
1 cup filtered water
1/2 tsp baking powder
1/2 tsp sea salt
2 organic free range eggs lightly beaten
1 cup chopped organic broccoli
1 cup kimchi chopped
2 Tbsp extra virgin olive oil or could use coconut oil (for frying)
Yoghurt lemon mint dressing:
1/2 cup organic yoghurt or can use coconut yoghurt is diary free
Juice of 1/2 lemon
4-5 mint leaves chopped
In a bowl at the dry ingredients and mix to combine
In another bowl add the eggs and water and whisk to combine
Add the wet mixture to the dry ingredients and mix to create a batter
Add to Tbps of the olive oil to a fry pan on a med-low heat
Place about 1/3 cup of the mixture in the pan and cook until golden on each side (3-4 minutes each side)
To make the dressing add all the ingredients into a small bowl and mix
To plate place to big lettuce leaves at the bottom of the dish and add vegetable of your choice.
Place two kimchi pancakes, add 1/2 sliced avocado and drizzle of the dressing
Top with pea shoots or micro herbs