Ingredients
Scale
- 1/2 cup of Kimchi, quartered
- 1/2 cup of Kimchi, as is
- 1/4 cup of Kimchi juice from container
- 4 tablespoons of Kimchi base
- 3/4 cup of unsweetened almond milk, soy milk, or whole milk
- 1/4 yellow onions, chopped (I used red onions because I prefer them to yellow, but yellow should be used)
- 1 cup of shiitake mushrooms, sliced
- 1 jalapeño, sliced
- 1 sprig of green onion
- 1 cup of whole wheat all-purpose flour or regular flour
- 2 golden yolk eggs
- 3 tablespoons of red pepper flakes (gochugaru)
- 3 tablespoons of dried sliced red pepper
- 3 tablespoons of Sriracha
- 3 tablespoons of ponzu sauce
- 2 tablespoons of sesame oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
Instructions
1. In a mixing bowl, combine all the ingredients together & mix thoroughly. The consistency should be similar to that of runny pancake batter with vegetables in it. It should be viscous, but easily scooped with a ladle.- 2. Spray a large frying pan with coconut oil & set it down on medium heat. Vegetable, olive, or canola are good oils too, but coconut is the best to use. It also has 0 calories & 0 fat. Wait for the pan to heat up sufficiently; around 3 minutes.
- 3. Ladle in the batter on the pan & spread out the batter using a spatula. Don’t ladle in more than one scoop at a time. It is important that you use a spatula to spread out the batter so that the ingredients inside will be properly cooked & the pancake will be easier to flip if it’s light & fluffy instead of thick & a monster.
- 4. Flip the pancake after 3 minutes or when you can easily move it around the pan. You can check on the underside to make sure that you haven’t burned it. Each side should be no more than 2-3 minutes. The surface of the uncooked side should not be runny when you attempt to flip it.
- 5. Plate & enjoy with ponzu sauce, ketchup (I tried it, it was good, I’m weird though), or enjoy it alone!
1. In a mixing bowl, combine all the ingredients together & mix thoroughly. The consistency should be similar to that of runny pancake batter with vegetables in it. It should be viscous, but easily scooped with a ladle.- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 5
- Calories: 197
- Sugar: 2
- Sodium: 235
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 5
- Cholesterol: 74