The recipe for these was inspired by the Little Bird Organics chickpea and Kimchi pancakes which are amaaazing! This version is not vegan like the Little Bird ones, but instead use egg to bind them, and add a bit of protein to keep you full for longer. Kimchi is a probiotic food and therefore is GREAT for your gut. If you are looking for ways to get more fermented foods into your diet, this recipe is for you!
- 6 eggs
- 1/2 cup chickpea flour
- 3 spring onions, finely chopped
- 1tsp baking soda
- 1T psyllium husks
- 1 cup kimchi roughly chopped (I used the Living Goodness brand)
- salt and pepper
- Coconut oil, to fry
Combine all ingredients in a bowl and whisk until well combined. Season with salt and pepper. Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing three large tablespoons per pancake. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed.
Top without whatever you please. I topped mine with avocado, mesclun, tomatoes and a little bit of sour cream. Delicious!