Go Back
–+ servings
פנקייק קימצ'י ללא גלוטן, קל להכין, טעים בריא ומזין

Kimchi Pancake Gluten Free

Inspired by excellent Korean cuisine. This traditional dish has a gluten-free twist with green buckwheat and amaranth flour. Add bell peppers, spring onions, and shimaji mushrooms to the sauerkraut, and you have a delicious, satisfying, and nutritious meal in no time. Serve with Korean soy sauce.
Print Recipe Pin Recipe
Servings: 1
Ingredients Equipment Method Notes

Ingredients
 
 

  • 100 gram sauerkraut, chopped
  • 1 spring onion, chopped both green and white parts
  • ⅛ red bell pepper, finely chopped
  • ⅛ orange or yellow bell pepper, finely chopped
  • ⅛ green bell pepper, finely chopped
  • handful shimaji mushrooms, coarsely chopped
  • 10 gram Green buckwheat flour
  • 10 gram amaranth flour
  • 10 gram glutinous rice flour
  • 10 gram tapioca starch
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon organic vegetable powder optional
  • ⅛ teaspoon salt by taste
  • ¼ teaspoon sugar
  • ½-1 teaspoon Korean chili paste optional, by taste
  • 30 ml brine from sauerkraut
  • 60 ml water or sparkling water
  • 1 teaspoon almond butter, or tahini
  • 1 Tablespoon canola oil for frying or sunflower oil
Korean Soy Sauce For Dipping
  • 1 teaspoon white sesame, toasted
  • 1 Tablespoon soy sauce
  • ½ Tablespoon water
  • 1 teaspoon rice vinegar
  • ¼ teaspoon sugar by taste
  • ¼ teaspoon Korean chili paste or red chili, finely sliced
  • pinch black ground pepper
  • ½ clove garlic, minced optional
  • ½ Tablespoon spring onion, finely sliced by taste

Equipment

Method
 

  1. Put all the ingredients except the oil in a deep bowl and mix until the dry ingredients are fully combined with the wet ingredients. Don't hesitate to mix with your hands.
  2. Put a tablespoon of oil in a 24 cm (9.5 Inch) non-stick pan, heat on medium-high heat, and tilt the pan to coat the bottom with the oil.
  3. Put the mixture in the pan and flatten it with a large spatula. Fry for about 4 minutes until the bottom is nicely browned.
  4. During frying, move the pan back and forth; If the pancake moves easily - great; if not - with the help of a spatula, push the margins in; this will shrink the pancake a little, then pass the spatula under the mixture to release the part that sticks to the pan. Flatten the pancake again with a spatula.
  5. Flip with a spatula or a plate, or simply by bouncing the pancake in the air (it's not hard, even I managed to do it). Fry for another 4 minutes like you fried the first side.
  6. Transfer to a serving plate, and serve with Korean soy sauce.
Korean Soy Sauce For Dipping
  1. Put the roasted sesame in a plastic bag and tap it lightly with a kitchen hammer.
  2. Put the sesame seeds and the other ingredients except the green onion in a small bowl.
  3. Mix well until the sugar dissolves.
  4. Pour into a small serving bowl, add green onions and serve.

Notes

Feel free to play with the flours: replace the amaranth and buckwheat flour with chickpea, lentil, or even coconut flour - anything goes. Just play a little with the water as needed.

Tried this recipe?

Let us know how it was!