Servings: 4 servings
Calories: 230kcal
Ingredients
- 1 1/2 cups well-fermented kimchi chopped
- 3 tablespoons kimchi juice
- 2 large eggs
- 1/2 cup blanched almond flour
- 1/4 teaspoon xanthan gum optional, for binding
- 1 teaspoon gochugaru
- 2 scallions cut into 1-inch pieces
- 1/4 small onion thinly sliced
- 3 tablespoons avocado oil for frying
- Dipping sauce: 2 tablespoons soy sauce mixed with 1 tablespoon rice vinegar
Instructions
- In a bowl, whisk the eggs, kimchi juice, almond flour, xanthan gum and gochugaru into a thick batter.
- Fold in the kimchi, scallions and onion until everything is coated.
- Heat half the oil in a large nonstick skillet over medium heat. Spoon in the batter to make two 5-inch pancakes, spreading each about 1/4 inch thick.
- Cook for 3 to 4 minutes, until the bottom is deep golden and the edges are crisp. Flip carefully and cook another 3 minutes. Repeat with the remaining oil and batter.
- Cut into wedges and serve hot with the dipping sauce.
Notes
Almond-flour batter is more delicate than wheat batter, so make smaller pancakes and wait until the bottom is fully set before flipping. Pressing the pancake with a spatula after flipping makes it extra crisp.
Chef's Tip: Add a handful of chopped cooked pork belly or bacon to the batter for a richer, meatier pancake.
Keto Swap: Wheat flour is swapped for almond flour and egg. Xanthan gum mimics the stretch of gluten so the pancake holds together.
Success Tip: Mini silver-dollar pancakes are easier to flip and perfect for lunchboxes and party platters.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 8g | Fat: 20g | Fiber: 3.3g
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