Kimchi Pancakes (Dairy-Free)
Savory pancakes packed with fermented kimchi and green onions. This version uses a rice flour batter for extra crispiness and no dairy.
Ingredients
- 1 cup Kimchi, chopped
- 1 cup Rice Flour
- 1/4 cup Potato Starch
- 1 cup Water
- 1/2 cup Green Onions, chopped
- 1 tbsp Soy Sauce
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine kimchi, rice flour, potato starch, water, green onions, and soy sauce. Mix well to form a smooth batter.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Pour 1/4 of the batter into the skillet and spread evenly to form a thin pancake.
- 4Cook for 3-4 minutes per side, or until golden brown and crispy.
- 5Repeat with the remaining batter.
- 6Serve immediately, cut into wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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