~*~ KIMCHI PANCAKES ~*~
SERVES: 8-10 CAKES ⎪ LEVEL: EASY
These savory Asian-style pancakes get their color from a natural food dye. 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.
1/2 cup kimchi, plus 1-2 tablespoons juice
preferred pancake mix
1 tablespoon soy sauce
1 teaspoon grated ginger
Pumpkin Seed Oil
scallions, thinly sliced
1. PREP INGREDIENTS
Preheat oven to 200F. Chop kimchi into bite-sized pieces. Thinly slice scallions.
2. MAKE BATTER
Prepare the pancake batter according to box instructions. Stir in kimchi and scallions.
3. MAKE THE PANCAKES
Grease your pan and cookie cutter with coconut oil or non-stick spray. Pour your batter in the cutter. When bubbles form at the top, flip and remove the pancake from the cutter. Cook on the other side until browned. Repeat with remaining batter. Place pancakes in preheated oven until ready to serve.
Drizzle pumpkin seed oil over the pancakes. Sprinkle with scallions.