Starting the day with vegetables in pancakes rather than fruit makes me feel so good. This gluten-free crepe recipe was inspired by uttapam we have enjoyed in India as well as Korean kimchi pancakes. The tradition of serving a pickled vegetable with most meals is shared by both Indian and Korean cuisines, so why not marry the two when it is delicious to do so! Makes 6 medium sized pancakes (good for 2 adults depending how hungry you are!) Ingredients: 2 cups of gluten free flour (Bob's Red Mill all-purpose baking flour is great) 1 cup of water 3 Tbsp juice from the kimchi jar