Nurse Kathleen’s Kimchi Pancake


This is a great weekday recipe using pantry staples. Dinner is ready in an instant.


  • 1/3 cup chickpea flour
  • 1/3 cup kimchi
  • 1/2 teaspoon turmeric powder
  • 1 egg
  • Soy sauce, tamari, or coconut aminos for serving
  • Optional: green onions or chives, chopped
  • Coconut oil, for the skillet


Beat all the ingredients together. Add 1-2 tablespoons of water to the batter as needed to thin it out to pancake consistency.

Heat a spoonful of coconut oil to the skillet (cast iron or non-stick works well here) and heat over medium heat until the oil shimmers.

Pour the batter onto the skillet and cook just like a pancake. Flip when you see bubbles on top of the pancake. Cook all the way through.

Serve with a drizzle of soy sauce, tamari, coconut aminos, or whatever you desire. Add some cooked vegetables, such as steamed broccoli, sautéed spinach (with garlic and toasted sesame oil is a great complement to the pancake), or roasted asparagus for a complete meal.

Tip: be sure to buy all of your fermented vegetables from the refrigerated section of the grocery store.

Shelf-stable kraut or kimchi has been pasteurized, which kills the good bacteria.

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