Halloween Cabbage Pancakes

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~*~ ORANGE & PURPLE SAVORY CABBAGE PANCAKES ~*~

SERVES: 8-10 CAKES ⎪ LEVEL: EASY

These savory Asian-style pancakes get their color from natural food dyes–red cabbage for purple and kimchi for orange. You can make pancake mix from scratch, but the boxed stuff takes up less time and is actually cheaper for Gluten Free variations. I used cookie cutter pumpkin and bat shapes. But if that’s too fiddly for you, the classic circle pancake will look just as festive! Garnish the pancakes with non-other than a spooky, dark drizzle of Pumpkin Seed Oil

 

For Purple Pancakes:

1 small red cabbage 

preferred pancake mix

1 tablespoon soy sauce 

1 teaspoon grated ginger

 

For Orange Pancakes:

1/2 cup kimchi, plus 1-2 tablespoons juice

preferred pancake mix 

1 tablespoon soy sauce

1 teaspoon grated ginger 

 

For Garnish:

Pumpkin Seed Oil 

scallions, thinly sliced 

 

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1. PURPLE PANCAKES

Quarter and core the red cabbage, then cut crosswise into thin strips. Add to a pot of boiling water for 10-15 minutes. Remove the cabbage with a slotted spoon, and set aside to cool. Reduce the liquid over medium-low heat until it is thick and syrupy. Prepare the pancake batter according to box instructions. Stir in 1 cup of the red cabbage, 2 tablespoons purple liquid, and soy sauce into pancake mix and make your pancakes!

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2. ORANGE PANCAKES

Chop kimchi into bite-sized pieces. Prepare the pancake batter according to box instructions. Add all the ingredients to mix and make your pancakes!

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3. SERVE

Drizzle pumpkin seed oil over the pancakes. Sprinkle with slices scallions.

 

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