Vegan Kimchi Pancakes
Vegan Kimchi Pancakes: Crispy, Flavorful, and Perfect for Any Time of Day
If you’re craving something savory and satisfying yet still want to keep things healthy, these Vegan Kimchi Pancakes are a must-try! I absolutely love this recipe because it brings together bold flavors, crispy texture, and wholesome ingredients all in one pan. Whether you serve them for brunch, lunch, or as a fun dinner option, they never disappoint.
These pancakes are not only vegan-friendly but also naturally dairy-free and can be made gluten-free with simple swaps. Because they’re made with kimchi, they support gut health and add a probiotic boost to your meals. This dish perfectly fits into clean eating and plant-based lifestyles, making it an excellent option for anyone looking to enjoy more veggies and fermented foods.
Why Vegan Kimchi Pancakes Are a Healthy Choice
Vegan Kimchi Pancakes are much more than a tasty snack; they’re a nutritious choice that supports overall wellness. Kimchi is rich in probiotics, which promote a healthy gut and may improve digestion. In addition, the scallions add antioxidants and a fresh burst of flavor.
The combination of flour and potato starch creates a crispy outer layer without the need for excessive oil. Because these pancakes are lower in saturated fats and can be made with minimal oil, they’re a heart-healthy option. They also provide a good balance of carbohydrates and fiber to keep you energized throughout the day.
If you’re interested in more gut-friendly meals, check out my Triple Berry Smoothie Bowl or Overnight Oats for your next breakfast.
Ingredients for Vegan Kimchi Pancakes
Kimchi Pancake:
1/2 cup all-purpose flour
1/4 cup potato starch (or rice flour)
1/4 teaspoon salt
1 cup kimchi, chopped
2 scallions, roughly chopped into 1-inch pieces
3 tablespoons kimchi juice
1/3 to 1/2 cup cold water
Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/2 to 1 teaspoon chili oil
How to Make Vegan Kimchi Pancakes — Step by Step
- Prepare the vegetables: Chop the kimchi into bite-sized pieces and slice the scallions into 1-inch pieces.
- Mix the batter: In a large bowl, combine the flour, potato starch, and salt. Add the chopped kimchi, kimchi juice, scallions, and cold water. Stir until a thick batter forms and everything is well combined.
- Cook the pancake: Heat a large nonstick pan over medium-high heat. Brush with 1 teaspoon of oil if desired. Pour the batter into the pan and spread it evenly. Cook until the edges look set and the bottom is golden brown.
- Flip and finish: Carefully flip the pancake and cook for another 3–4 minutes until crispy and fully cooked through.
- Make the sauce: While cooking, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili oil in a small bowl.
- Slice and serve: Once the pancake is done, slice it into 6–8 pieces. Serve hot with the dipping sauce and enjoy immediately!
Preparation Details
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Nutritional Information Per Serving
Calories: 220 kcal
Protein: 5 g
Carbohydrates: 40 g
Fat: 5 g
Fiber: 4 g
Sodium: 760 mg
These Vegan Kimchi Pancakes offer a delicious balance of crunch and spice while delivering essential nutrients like fiber and plant-based protein.
Nora’s Tips for Perfect Vegan Kimchi Pancakes
Use gluten-free flour: To make this recipe gluten-free, swap the all-purpose flour for a gluten-free blend.
Add extra veggies: You can mix in shredded carrots or zucchini for extra texture and nutrients.
Make them ahead: Cook the pancakes in advance and reheat them in the oven or on a skillet for a quick meal.
Try different kimchi: Depending on your taste, experiment with different kimchi varieties to adjust the spice level and flavor profile.
If you enjoy creative breakfasts, you might also love my High-Protein Breakfast Tacos or Sweet Potato Hash.
Give These Vegan Kimchi Pancakes a Try!
These Vegan Kimchi Pancakes are a fun, bold, and healthy way to enjoy kimchi at home. They’re easy to prepare and will surely become a new favorite in your kitchen.
Did you try this Vegan Kimchi Pancakes recipe? I’d love to hear how it turned out in the comments or see your beautiful pancakes on Instagram! Don’t forget to tag me so I can share your creations.
For more ideas on plant-based and healthy recipes, check out this Healthline article on the benefits of a plant-based diet.
Vegan Kimchi Pancakes
Ingredients
- Kimchi Pancake:
- 1/2 cup all-purpose flour
- 1/4 cup potato starch or rice flour
- 1/4 teaspoon salt
- 1 cup kimchi chopped
- 2 scallions roughly chopped into 1-inch pieces
- 3 tablespoons kimchi juice
- 1/3 to 1/2 cup cold water
- Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 to 1 teaspoon chili oil
Instructions
- Prepare the vegetables: Chop the kimchi into bite-sized pieces and slice the scallions into 1-inch pieces.
- Mix the batter: In a large bowl, combine the flour, potato starch, and salt. Add the chopped kimchi, kimchi juice, scallions, and cold water. Stir until a thick batter forms and everything is well combined.
- Cook the pancake: Heat a large nonstick pan over medium-high heat. Brush with 1 teaspoon of oil if desired. Pour the batter into the pan and spread it evenly. Cook until the edges look set and the bottom is golden brown.
- Flip and finish: Carefully flip the pancake and cook for another 3–4 minutes until crispy and fully cooked through.
- Make the sauce: While cooking, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili oil in a small bowl.
- Slice and serve: Once the pancake is done, slice it into 6–8 pieces. Serve hot with the dipping sauce and enjoy immediately!
Notes
Protein: 5 g
Carbohydrates: 40 g
Fat: 5 g
Fiber: 4 g
Sodium: 760 mg
