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I’m always looking for new plant based breakfast ideas and these are a current favourite. They’re crisp and filling and a good kimchi seasons them perfectly without needing to add anything else. They sit somewhere in between an omelette and a savoury pancake and are delicious alone or with some extra toppings. Surprisingly, they’re really delicious cold too- I slice them into quarters and add them to lunchboxes.
Slice the spring onions and roughly chop the kimchi.
In a large bowl, whisk together the gram flour and water until smooth. Keep whisking to remove any lumps.
Stir in the spring onions and kimchi.
Heat the olive oil in a medium sized pan on medium-high heat. Ladel in a quarter of the mixture. Cook for about 90 seconds, then flip and cook for another 60 seconds. The first pancake will take a little longer than the rest- they should only need about 60seconds each side.
Serve the pancakes hot and crispy with some ripe avocado.
With thanks to Indy Power. To access Indy’s full range of recipe’s please visit her website: