Protein Kimchi Pancakes

Super simple Korean pancakes

Kimchi Pancakes on a white plate with a small bowl of dipping sauce, a pair of dark chopsticks, and a package of foodspring's Protein Pancakes on the side, making the most of probiotic foods
Goal muscle_building
Total time 15 mins
Difficulty Easy
Nutritional value (per portion)
kcal 510
Protein 54 g
Fat 21 g
CARBOHYDRATES 25 g
Ingredients …

1 Person

You will need

180 ml cold water
150 g vegetarian kimchi
2 tbsp kimchi liquid from the jar
1 spring onion
2 tbsp soy sauce, pinch of sesame seeds for dipping

Protein Kimchi Pancakes

Super simple Korean pancakes

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Cook outside your comfort zone? These crispy, savory, slightly spicy kimchi pancakes will transport you! Kimchi is delicious and a daily powerhouse. The fermented topping is great for your gut and your immune system. And our Protein Pancake mix kicks them into high sports mode. Just a few minutes of prep and you’ll have fluffy pancakes with six times the protein of their conventional cousins.

Preparation

  • Pour the Protein Pancake mix, water and kimchi liquid into a bowl. Mix well until a smooth batter is formed.
  • Cut the kimchi and spring onions into small pieces. Mix gently into the batter.
  • Heat the coconut oil in a pan over medium heat.
  • Pour all the batter into the pan at once, so the bottom is fully covered by a layer of pancake batter. Cook for 3-4 minutes.
  • Flip the kimchi pancake and cook another 3-4 minutes on the other side until crispy and browned.
  • Cut the kimchi pancakes into pieces and serve on a plate. Pour some soy sauce and sesame seeds into a bowl on the side for dipping.
  • Enjoy!
Our tip Protein Kimchi Pancakes

What is kimchi?

Kimchi is one of the healthiest foods there is. Just like sauerkraut, kimchi is a vegetable fermented using lactic acid. The main ingredient is cabbage. Other vegetables such as carrots, radishes and spring onions are added and the whole thing is mixed with a chili-vegetable paste. Kimchi can be eaten as a side dish as is or used as an ingredient in other recipes. The spicy condiment is packed with nutrients: lots of vitamins and minerals, plus lactic acid bacteria, which has a positive effect on our gut flora.
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