Keto Kimchi Pancakes

Keto Kimchi Pancakes are a savory, low-carb twist on the traditional Korean dish, packed with fermented flavors and a delightful crunch. These pancakes are perfect as a snack or side dish, providing a satisfying bite without the carbs.

Ingredients

• Keto-friendly kimchi - 100 grams
• Almond flour - 50 grams
• Eggs - 2 large
• Green onion - 2 stalks, finely chopped
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)

Steps

1. In a mixing bowl, combine the almond flour, eggs, garlic powder, salt, and pepper. Mix until smooth.
2. Add the chopped kimchi and green onions to the mixture, stirring until evenly incorporated.
3. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
4. Pour half of the kimchi batter into the skillet, spreading it into a round pancake shape.
5. Cook for about 3-4 minutes until the bottom is golden brown, then carefully flip it over and cook for an additional 3-4 minutes.
6. Repeat the process with the remaining batter, adding the remaining tablespoon of coconut oil for the second pancake.
7. Serve hot, optionally with a side of soy sauce or sesame oil for dipping.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, suitable for a ketogenic diet.
• Contains probiotics from kimchi, promoting gut health.

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