Paleo Kimchi Pancake

A paleo version of a Korean-style spicy pancake made with kimchi and served with a dipping sauce.
We make this quite often, definitely a family fave!

Hint: If you don't like the spiciness of Kimchi you can substitute with Sauerkraut

Prep time: 5 mins
Cook time: 10 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of arrowroot or tapioca flour

2 tablespoons of coconut flour

1/2 cup of water

1 free range egg

1/2 teaspoon of sea salt

1/4 cup of kimchi, drained and chopped

1 tablespoon of cold pressed coconut oil

Dipping Sauce

1 tablespoon of coconut aminos or wheat free tamari

1/4 teaspoon of sesame oil

1/4 long red chilli, sliced

coriander leaves to serve (optional)

Method

Whisk the flour, water, egg and salt in a medium sized bowl then stir in the kimchi.

Heat the coconut oil in a frying pan over medium heat. Pour the batter into the pan to form a pancake.

Cook the first side for about 4-5 minutes or until golden brown then using a large spatula, flip the pancake and cook until nicely browned.

Meanwhile combine all of the dipping sauce ingredients in a small bowl and set aside

Remove tpancake to a chopping board and slice into bite sized pieces. Serve with dipping sauce

Calories: 520
Protein: 12
Carbs: 49.8
Fibre: 9.2
Fat: 29.5

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