Some days I’m slightly humble with my recipes… I’ll say they are good or that you should try it. Then there are other days when I’m so unbelievably stoked on a recipe that I literally want to run door to door down my street, shoving food down my neighbors faces , because I’m so EXCITED for what I just made. Today is one of those days and it’s all due to these babes: Carrot, Turmeric, Chia and Kimchi Pancakes. OMG… I’m drooling….
I will admit that I’m not the biggest cabbage fan so therefore, I’m not the biggest Kimchi fan. BUT, I am a fan of fermented foods and healthy digestion so I try to incorporate them as much as possible into my diet. Recently, I went out to eat and someone at the table next to me ordered Kimchi pancakes and I wanted, but alas, like 99.9% of food out there I couldn’t eat it because of my dietary restrictions but have been thinking of them ever since. I made three batches of these today because
I have a problem with moderation and couldn’t stop eating them I wanted to get the recipe correct and so happy I did because these are recipe tested and approved!
So you may be wondering, what the heck is kimchi? Well, kimchi is a Korean staple of fermented cabbage, garlic, chili paste and other things (recipe dependent). More often than not it contains fish sauce or bi-products but there are vegan options out there. I use Mother In Law’s – Kimchi Vegan Napa Cabbage Table Cut – 16 oz.. Kimchi helps to also detoxify heavy metals out of your system and contains loads of antioxidants which help fight against free radicals.
This recipe was based on a recipe by Kellies Food to Glow and I had to adapt it to fit in with my Bunny vibe but was drawn to it because of her choice in flour. She used spelt and that is always a favorite of mine. While most people assume that spelt is gluten free, they are WRONG so be mindful if you or someone you are cooking for has celiac. That said, spelt is an ancient grain and is tolerated very well by people with gluten sensitivity (like yours truly). Plus, spelt is ultra high in maganese, iron, fiber and protein.
Give this recipe a try. It is insanely delicious and so easy to prepare. Also, I dare you to be able to hold off noshing until all of them cook. Double dare in fact.
- 1 cup spelt flour or all purpose
- pinch of salt
- 1 tbs chia slurry*
- 3/4 cup kimchi, chopped
- 1/4 cup grated carrots (about 2 small carrots)
- 2 tbs leeks, fine minced, or green onions
- 1 tsp turmeric
- 1 cup cold water
- 2 tsp coconut oil
- liquid aminos/soy/tamari
- sesame seeds
- minced spring onions
- Whisk the flour, salt and turmeric in a large bowl.
- Add the chia slurry, (see notes), the kimchi, carrots, leeks and water. Combine.
- Let sit for a minute or two to allow flour to absorb moisture.
- Meanwhile, heat half of the oil over medium high heat in a large skillet or cast iron.
- You want the oil HOT in order to get a nice sear.
- Dollop the batter in 1/4 cup amounts onto hot skillet, flattening with a the back of spoon or spatula.
- I like to spread the batter so that it is about 1/4" thick... so really try and flatten it out.
- Allow to cook for apprx 1-3 mins before flipping (you should see edges beginning to brown).
- Cook until no longer soft in center (approx 4 more mins).
- Place onto towel lined plate and then keep warm until service.
- **for the chia slurry - take 1 tbs chia seeds and combine with 1 tbs water.
- Stir and use as the egg substitute.
- If you test one and think it is too gummy in the center, make certain that you aren't using too much oil and that the pan is very hot before cooking.
- Additionally, the thicker the pancake, the less crispy it will be.
- However, these pancakes are very much like potato pancakes in texture: crispy on the outer edges and soft in the center.