Vegan Kimchi Pancakes

Vegan Kimchi Pancakes are a savory, crispy delight that brings the essence of Korean cuisine to your midnight cravings. Packed with fermented flavors and a hint of spice, these pancakes are perfect for a quick, satisfying snack.

Ingredients

• all-purpose flour - 100 grams
• water - 150 milliliters
• kimchi - 100 grams, chopped
• green onions - 2, finely sliced
• carrot - 1 medium, grated
• soy sauce - 1 tablespoon
• sesame oil - 1 tablespoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour, water, kimchi, green onions, grated carrot, soy sauce, sesame oil, salt, and black pepper. Mix until well combined into a batter.
2. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
3. Pour half of the batter into the skillet, spreading it out evenly to form a pancake.
4. Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes on the other side.
5. Remove the pancake from the skillet and keep it warm. Repeat with the remaining batter, adding more oil as needed.
6. Slice the pancakes into wedges and serve hot, optionally with additional soy sauce or dipping sauce.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 37 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• Low in cholesterol and high in fiber, aiding digestion.

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