I make this savory pancake a lot whenever I’m stocked up on kimchi. It’s one of my favorite easy recipe to make with kimchi that is packed with flavor and is nutritious. If you enjoy Asian food for both comfort and nourishment, this recipe checks both boxes!
About This Kimchi Savory Pancake
Inspired by Kimchijeon, a classic Korean savory kimchi pancake, and its scallion-packed sibling Pajeon, this recipe combine both and is made gluten-free. So it’s not just tasty, but naturally flavorful and nutritious in the simplest way!
For a gluten-free option with added protein, I use chickpea flour, also known as gram flour. It’s the same flour used to make Pakhora (Indian vegetable fritters).
Where I live, gram flour is easy to find and doesn’t cost much. Since it’s a legume-based flour, it’s also a good alternative to all-purpose flour. What I like in this flour, is instead of being mostly carbs with high glychemic index like all purpose flour, chickpea flour gives a bit of protein to help balance things out!
Table of Contents
- About This Kimchi Savory Pancake
- What is gram flour?
- Are gram flour and chickpea flour the same?
- What to pair this kimchi pancake with?
- Recipe Highlight
- Ingredients needed (with substitution)
- More protein option
- Other Wholesome High-Protein Breakfast to Try
What is gram flour?
Gram flour is an Indian version of chickpea flour. This yellow flour is made from ground Bengal gram (chana dal), which is also known as split chickpeas. Widely used in India, this flour is rich in protein and fiber, making it a nutritious alternative to white flour.
Are gram flour and chickpea flour the same?
Gram flour isn’t the same as Bob’s Red Mill chickpea flour, which is made from garbanzo beans. I haven’t tried it in this recipe, but it should work fine, especially if you’re after the protein.
You can find regular chickpea flour from Bob’s Red Mill on Amazon, or next time when you stop by an Indian market, ask them for gram flour or Pakhora flour.
What to pair this kimchi pancake with?
Traditionally, the kimchi pancake is dipped in a soy sauce mixture of vinegar, sugar, and a touch of gochugaru. I like it with plain soy sauce. Kikkoman tamari soy sauce is a gluten-free and low-sodium option to consider if you’re trying to avoid gluten and high-sodium soy sauce.
Recipe Highlight
- Gluten-free
- High protein
- High Fiber
- Vegan
- Wholesome
Ingredients needed (with substitution)
- Fermented Kimchi – I use red kimchi, feel free to use white kimchi if you can’t tolerate spicy.
- Carrot – 1 whole carrot, adds a hint of sweetness to the pancake, especially if your kimchi is on the acidic side.
Swap: Raddish, sweet potato.
- Green Onion – Use both green and white parts. Use both the green and white parts. Slice the white parts into thin strips so the flavor spreads evenly.
Swap: Chives and yellow onion.
- Chickpea flour/gram flour – This flour makes a great swap if you’re trying to cut out gluten or add protein to your flour-based dish.
- Salt (Optional) – Enhances flavor, but it is optional. I usually skip if I’m having it with soy sauce.
- Oil – Just a little oil to grease your pan. I use sunflower oil.
- Kimchi water – The sweet, salty, and acidic liquid from the fermented kimchi adds some natural flavor and additional probiotics. Depending on your kimchi, it can be a little spicy to some. If you can’t tolerate spicy, reduce the amount by 1/2 or swap with water.
- Water – Plain filtered water to help loosen the batter.
More protein option
For an extra boost of protein, I like to add some chopped prawn and mix them into the batter with the vegetables. You can do this with pieces of chicken too. Just make sure to chop them very small, and you’ll need to increase the cooking time slightly to make sure it cooks thoroughly
Other Wholesome High-Protein Breakfast to Try
Kimchi Savory Pancake – Protein & fiber packed
2
servings5
minutes10
minutes342
kcalA gluten-free savory pancake with kimchi, this version of kimchi pancake comes with an extra boost of protein.
Ingredients
1 cup Kimchi – cut into small pieces
3-4 stalk Scallion – Halve and cut into matchstick length
1 small Carrot – cut into matchsticks
1/4 cup Kimchi Water – Swap to water if can’t tolerate spicy
1/4 cup Water
2 tbsp Oil
1/4 tsp Salt (Optional) – Reduce or skip if eating with dipping sauce
Directions
- In a bowl, combine chickpea flour with kimchi water, water, and salt. Whisk until smooth and no lumps. It should be thick like pancake batter.
- Add kimchi, scallion, carrot, and mix with a spoon to combine.
- Brush oil into a medium-sized non-stick pan, then heat it over medium-low heat.
- Pour half of the batter into the pan, make sure the vegetables are spread evenly. Cover with a lid and let it cook for about 3–5 minutes, depending on your stove.
- Lift the edge with a spatula and check to see if it’s nicely browned. Flip the pancake and leave it for another 3-5 minutes with a lid on.
- Once browned, turn off the heat and transfer to a dish. Enjoy them warm with dipping sauce or soy sauce!
Notes
- If you like it crispier, add another portion of oil while cooking. You can also divide the batter into 3–4 pancake. The thinner it gets, the crispier it is. Make sure skip the lid when cooking to avoid steaming.
