About the Recipe
Who said pancakes are just for breakfast? This Kimchi & Tofu Pancake is a savoury twist on a classic, packed with bold flavours and menopause-friendly nutrients! The tangy kick of fermented kimchi brings gut-loving probiotics, while the tofu adds a plant-based protein punch to keep you feeling strong and satisfied.
Crispy on the outside and soft on the inside, this pancake is perfect for a quick lunch, a snack, or even a light dinner. Pair it with the optional dipping sauce for an extra burst of umami goodness. It’s easy to make, packed with flavour, and a fun way to shake up your mealtime routine. Because who says healthy can’t be exciting?
Ingredients
1 cup thinly sliced fully-fermented kimchi
1 to 2 scallions Two if thin and small
1/4 medium onion
3 ounces grated tofu (firm)
Batter:
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix) or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
2 to 3 tablespoons juice/liquid from kimchi (See note on water below ).
1 or 2 teaspoons gochujang (Korean chili pepper paste)
1 lightly beaten egg
1 cup icy cold water Use more water if juice/liquid from kimchi is unavailable and not using an egg.
Flour to liquid should be about 1:1 ratio in total.
Optional Dipping Sauce
(Combine all the ingredients)
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
Preparation
Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise.
Thinly slice the onion.
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time.
Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
Stir in the kimchi, scallions, onion and the optional protein of your choice.
Heat one tablespoon of oil in a non-stick pan over medium heat.
Ladle the mixture into the pan, and spread it evenly into a thin round shape.
Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Recommend Supplements
Supplements for Menopause Bloating
£39.00
Award-winning Enhanced Synbiotic is designed to provide comprehensive daily support for the microbiome and beyond. It contains scientifically studied live bacterial strains, digestive enzymes, and polyphenolic prebiotics from cranberry and pomegranate that support healthy digestion, healthy metabolism and more
L-Theanine 400mg
£9.99
L-theanine is an amino acid found primarily in green and black tea and some mushrooms. It's also available in pill or tablet form. It's said to help ease anxiety, stress, and reduce insomnia. - 120 Capsules - Highly Bioavailable - Resealable and Recyclable Pouch - 6 Months Supply - by Alpha01
G.I. FIX
£38.00
Nourishing, triple-action gut formula is designed to help you thrive. The combination of Ayurvedic and Western botanicals work to support the digestive system whilst targeted live bacterial strains support both long and short-term digestive health. This award-winning formula also contains Ginger, Triphala, and DGL, which provide the perfect support for when you need a little extra help.
