GF Kimchi Pancakes

Name: GF Kimchi Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 tbsp white wine vinegar; 3/4 cup non-dairy milk; 1/2 cup blanched almond flour ((almond meal will result in less fluffy pancake)); 1/2 cup sweet white rice flour ((do not replace with regular white rice flour)); 2 tbsp cornmeal; 1/4 cup potato starch; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 tbsp garlic powder; 1 tbsp onion powder; 2 scallion whites (chopped); 2 scallion greens ((julienned)); 1 Korean green chili ((sliced)); 3 cloves garlic ((sliced and minced)); 1 cup kale ((cut into ribbons)); 1/2 cup overripe kimchi ((plus more for topping)); 1 tsp kimchi juice; 1/4 cup soy sauce ((tamari is a GF soy sauce)); 1 tsp maple syrup; 1 tsp rice wine vinegar; 1 tbsp mirin; 1 tbsp sesame seeds; 1/2 jalapeno or Fresno chili pepper ((seeded and thinly sliced)); 1 tbsp garlic ((minced)); 1 tbsp Korean pepper powder ((optional))

Instructions

Prep:20minCook:20min

This is a tweak from my prior recipe for gluten free pancakes. By adding a little kimchi juice and chunks of overripe kimchi to the batter, you guarantee a kimchi explosion with every bite!

Updated at: Sat, 18 Jul 2026 22:45:44 GMT