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Are you never really sure what to do with kimchi?

I’m going to admit I’ve felt a bit the same - UNTIL NOW. Kimchi is a spicy Korean condiment made with salted and fermented vegetables. We love kimchi because it combines the goodness of fermented food (think gut health with pre and probiotic properties), with a beautiful textural crunch, and packages it up in a convenient flavour bomb. In this instance, you don’t need a million herbs and spices or onion or garlic, because the kimchi brings IT ALL!

Swaps and notes

This recipe is already low FODMAP, if you omit the white parts of the spring onion and just use the green tips. Kimchi is low FODMAP at 1/3 cup serve, and there’s only 1/2 cup wheat flour in the entire recipe, so unless you eat the whole batch in one serve, you’re sweet! Swapping with gluten free or low FODMAP flour would of course work just as well.

Also: You can make this vegan very easily by leaving out the egg and just using 1/2 cup water for the batter (I wanted a little extra protein and goodness in mine).

Can you air fry them? I hear you ask. Well yes you can and this is an awesome method for heating them up. But to get the full crunch and flavour and goodness, these pancakes work much better shallow fried in Extra Virgin Olive Oil.

Serve with…

They are delicious with drizzle of mayo and kecap manis (sweet soy sauce), but you know what - they’re also delicious with a squeeze of lime or just as they come.

If you’ve never made a savoury pancake before, this is where you should begin :)