Savory Kimchi Pancakes

Pancakes don’t have to be a sugar fest. Spicy and savory are the flavors of the day with these kimchi pancakes!

In this hilarious, informative, and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to combine two recipes you normally wouldn’t associate with one another: kimchi and pancakes! Kimchi pancakes will blow your mind and your taste buds. J-Wro’s been hoping to tackle this recipe for years, but he had to find the perfect recipe first. His friend, Terry Hope Romero, put together a gluten free version that rocked! He’s adapted that recipe for us.

These spicy, savory pancakes are not the sticky, sweet food you’re used to seeing plated up with syrup for breakfast. J-Wro’s pancakes do battle with those pancakes and win when it comes to flavor. Since we’re making them savory, these pancakes work for lunch and dinner too.

Savory Kimchi Pancakes

• 16 ounce jar kimchi
• 4 scallions, finely minced
• 3 cloves garlic, minced
• 1 1/2 teaspoons toasted sesame oil
• 1 teaspoon red pepper powder
• 1/2 teaspoon sea salt
• 3/4 cup white rice flour
• 1/2 cup organic corn starch
• 1 tablespoon Classic Plus natural protein
• 1 tablespoon coconut oil

• 1 tablespoon mirin
• 1 tablespoon toasted sesame oil
• 1 tablespoon coconut aminos or Worstershire sauce
• 1 tablespoon Sunwarrior’s Immune Shield

Drain your kimchi, but keep the liquid. Dice up your kimchi. Add water to the kimchi juice, if necessary, to get it to the right amount. Combine them again with minced scallions, minced garlic, toasted sesame oil, red pepper powder (Korean or Szechuan is best), and sea salt. Then add your dry ingredients. That means mix in white rice flour, organic corn starch, and Sunwarrior’s Classic Plus natural protein powder to amp up the protein and nutrition without affecting the flavor. Mix this into a batter. It will be chunky.

Heat up your skillet, and add a little coconut oil to keep your pancakes from sticking. Spoon in the batter and use your spoon to flatten out your cake. Brown it on both sides cooking on a medium heat for about 4 or 5 minutes. Now, you are ready for your dipping sauce because any good pancake needs a drizzle of a little something. Combine mirin, toasted sesame oil, coconut aminos or Worcestershire sauce, and a dash of Sunwarrior’s Immune Shield . Whisk that up and enjoy this delicious reimagined pancake. Try not to make your friends too jealous.

For other great pancake options try these sweet potato pancakes!