Uttapam Inspired Savory Gluten Free Pancakes…With Kimchi!
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!). Our 2 small kids love these pancakes, so I double the recipe so we have leftovers.
- 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 or from another pickle jar in your fridge
- 2 Tbsps gluten-free soy sauce or tamari
- 1 Tbsp rice vinegar
- 2 tsp agave
- 3 Tbsp kimchi
- 1 diced tomato
- 3 Tbsp diced red onion
- 3 Tbsp – 1/2 cup chopped quick-cooking greens like spinach, arugula, bok chok or gai lan leaves
- 3 Tbsp of unsweetened shredded coconut (optional)
- fresh cilantro for garnish
- unsweetened coconut yogurt with sriracha sauce for dipping
- non-stick pan and/or vegan butter for frying
- Combine the gluten-free flour, water, kimchi or pickle juice, soy sauce, rice vinegar and agave until a nice dough forms. It will look more like thick cake batter than thin pancake batter.
- Start heating the griddle or skillet where you will fry up the pancakes
- Massage or stir the tomato, onion and greens into the dough. Add shredded coconut here too if you like.
- The pancake will brown more evenly with vegan butter or another slow burning oil on the griddle, so add some of that to the griddle if you like.
- Scoop about 1/3 cup of the batter on the griddle (non-stick or with a light coat of vegan butter) and flatten a little.
- Then add as many pancakes as you can fit.
- Flip the pancake when it’s golden brown on one side and flatten it a little more with the spatula and cook until golden brown on both sides.
- Serve hot with unsweetened vegan yogurt. Coconut yogurt tastes more like an India coconut chutney on the side. Add a little Asian spicy sauce like sriracha. Garnish with fresh cilantro.
Doubled recipe for 2 adults and 2 little kids if you also want leftovers:
- 4 cups of gluten free flour (Bob’s Red Mill all-purpose baking flour is great)
- 2 cups of water
- 6 Tbsp juice from the kimchi jar or from another pickle jar
- 4 Tbsps gluten-free soy sauce or tamari
- 2 Tbsp rice vinegar
- 4 tsp agave
- 6 Tbsp kimchi
- 2 diced tomato
- 6 Tbsp diced red onion
- 6 Tbsp – 1/2 cup chopped quick-cooking greens like spinach, arugula, bok chok or gai lan leaves
- 6 Tbsp of unsweetened shredded coconut (optional)