Baked Kimchi Pancakes

Baked Kimchi Pancakes are a delicious and healthy twist on a traditional Korean favorite, perfect for those seeking a low-carb option. These savory pancakes are packed with flavor from fermented kimchi and are easy to prepare in the oven for a crispy finish.

Ingredients

• kimchi - 100 grams, chopped
• almond flour - 100 grams
• eggs - 2 large
• green onions - 2, finely sliced
• sesame oil - 1 tablespoon
• water - 80 milliliters
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the eggs, sesame oil, and water until well combined.
4. Add the chopped kimchi and green onions to the egg mixture and stir until incorporated.
5. Pour the wet ingredients into the dry ingredients and mix until a batter forms.
6. Scoop the batter onto the prepared baking sheet, forming two pancakes.
7. Bake in the preheated oven for 15-20 minutes or until the edges are golden and crispy.
8. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.08 L

Health Benefits

• Low in carbs, making it suitable for low-carb diets.
• Contains probiotics from kimchi, promoting gut health.

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