Chef Ellen

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Kimchi Pancake

Dive into this flavorful and super easy pancake that can be eaten any time of the day with a few basic ingredients. It’s hot, spicy, sour, a little sweet and slightly salty. Eat this on its own or as a vehicle to compliment almost anything your creative brain craves. And make extras, you are going to fall in love with the flavors.


  • ¼ cup ground flaxseed
  • ½ cup chopped kimchi
  • 2 tablespoons reserved kimchi liquid
  • 2 teaspoon gochujang (sub 1 teaspoon siracha & 1teaspoon miso paste)
  • 1 cup gluten-free flour
  • ½ teaspoon baking powder
  • 2 scallions, chopped
  • Sesame seeds for garnish
  • Avocado or olive oil spray


  • In a large bowl, add flaxseed, water, and kimchi. Let sit for 5 minutes.
  • Add in gochujang, flour, and baking powder and stir to incorporate all ingredients. Fold in scallions. The batter will be slightly thick.
  • On medium heat, spray a skillet pan with avocado spray to lightly coat. Spoon out the mixture to form a pancake and smooth it out in the pan to create an even layer. Cook for 2-3 minutes till bubbles start to form and pop on the surface. Flip and continue to cook the other side till golden brown.
  • Respray the pan if needed and cook the remaining pancakes. Garnish with sesame seeds