Rustic Kimchi Pancakes

Name: Rustic Kimchi Pancakes
Total time: 35 min
Yield: Serves: 4
Ingredients: 1 tablespoon lemon juice; 1 red chilli, chopped (optional for extra spice); 1 teaspoon agave syrup; 1 garlic clove; 1 tablespoon tamari; 2.5 cm/1 in piece of root ginger, peeled and chopped; 2 handfuls of spring/collard greens or spinach leaves; 2 handfuls of spring/collard greens or spinach leaves; 2 handfuls of spring/collard greens or spinach leaves; 1 punnet of chestnut/cremini mushrooms (approx. 200 g/7 oz), sliced; 1 punnet of chestnut/cremini mushrooms (approx. 200 g/7 oz), sliced; olive oil; 240 ml/9 fl oz/1 cup water; 85 g/3 oz/scant 1 cup chickpea/gram flour; 5 tablespoons light tahini; 1 red pepper, deseeded and chopped (approx. 200 g/7 oz/1½ cups chopped); salt and pepper; salt and pepper; a handful of coriander/cilantro leaves; a handful of coriander/cilantro leaves; 2 tablespoons sesame seeds; 1 avocado, peeled, pitted and sliced; 140 g/5 oz/1 cup kimchi; 85 g/3 oz/scant 1 cup chickpea/gram flour; 1 tablespoon ground flaxseeds; 2 spring onions/scallions, finely sliced (only use the white part); 2 spring onions/scallions, finely sliced (only use the white part)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

I fell in love with a woman once, a woman who wanted only savoury things for breakfast. For me, it was sweet that made my heart beat. But I got creating on my boat, and these kimchi pancakes were born. Every time I make them, I am reminded that love has no limits; that love sometimes turns up completely differently to how we expect. And to be open to it and move with it, to not deny what the heart whispers. I always thought I wanted sweet for breakfast; it turns out I like savoury too.

Ingredients

Vegan
Brunch
Gluten-free
Spicy
Breakfast

Ingredients

Method