MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gf Kimchi Pancakes
Categories: Korean
Yield: 8 Pancakes

1 tb White wine vinegar
3/4 c Non-dairy milk
1/2 c Blanched almond flour;
- almond meal would result
- in less fluffy pancake
1/2 c Sweet white rice flour; do
- not replace with regular
- white rice flour
2 tb Corn meal
1/4 c Potato starch
2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 tb Garlic powder
1 tb Onion powder
2 Scallion whites; chopped
2 Scallion greens; julienned
1 Korean green chili; sliced
3 cl Garlic; sliced and minced
1 c Kale; cut into ribbons
1/2 c Overripe kimchi; plus more
- for topping
1 ts Kimchi juice
1/4 c Soy sauce; tamari is a GF
- soy sauce
1 ts Maple syrup
1 ts Rice wine vinegar
1 tb Mirin
1 tb Sesame seeds
1/2 Jalapeno or Fresno chili
- pepper; seeded and thinly
- sliced
1 tb Garlic; minced
1 tb Korean pepper powder
- (optional)

Preparation time: 20 minutes
Cooking time: 20 minutes

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!

Stir white wine vinegar into non-dairy milk and set aside. In a large
bowl, mix together all dry ingredients with whisk or fork.

Add minced garlic (1/2 of your garlic should be minced and the other
half should be thinly sliced, which you will save for "toppings"),
the chopped scallion whites, 1/2 of the Korean green chili, and the
kale to the dry ingredients.

Add 1/2 cup of overripe kimchi, as well as 1 to 2 ts of kimchi juice.
Using a pair of kitchen shears, snip up the kimchi into bite sized
pieces (you can also chop the kimch in advance, but it always makes a
mess).

Add in non-dairy milk mixture and whisk until the dry ingredients are
fully incorporated. The batter will be very thick (almost like cake
batter), but if it's too thick to work with, add 1 tb of non-dairy
milk at a time until it gets to a workable consistency.

Add a little oil to a skillet (I used a cast iron skillet) to medium
high heat. When the pan is hot, add some scallion greens, sliced
garlic, and/or kimchi directly to the pan. Then, pour small ladleful
(about 3 tb) of batter.

Lower the heat to medium-low and cook for about 1-1/2 to 2 minutes
before flipping. Cook until both sides are evenly browned and serve
with the dressing (which you make just by mixing all the ingredients
together).

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
gluten-free-kimchi-pancakes-for-the-korean-heart/>

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