Korean Kimchi Pancakes

Korean Kimchi Pancakes are a delicious and savory appetizer made with crispy edges and a soft center, packed with the bold flavors of kimchi. This low-carb version is perfect for those looking to indulge in a traditional Korean dish while keeping their carbohydrate intake in check.

Ingredients

• Kimchi - 100 grams, chopped
• Almond flour - 50 grams
• Eggs - 2 large
• Green onions - 2 stalks, finely chopped
• Water - 60 ml
• Garlic - 1 clove, minced
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)

Steps

1. In a mixing bowl, combine the chopped kimchi, almond flour, eggs, green onions, minced garlic, water, salt, and black pepper until well mixed.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour half of the batter into the skillet, spreading it evenly to form a pancake.
4. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until the other side is also golden brown.
5. Remove the pancake from the skillet and repeat the process with the remaining batter, adding more oil as needed.
6. Slice the pancakes into wedges and serve hot, optionally with a dipping sauce.

Nutrition

• Calories: 210
• Protein: 9 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 580 mg
• Cholesterol: 180 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.06 L

Health Benefits

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

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