Low-Carb Korean Kimchi Pancakes (Kimchijeon)
Elevate your taste buds with these tantalizing Low-Carb Korean Kimchi Pancakes. Perfectly crispy on the outside and delightfully tender on the inside, these pancakes are a keto-friendly twist on a traditional Korean favorite. Packed with the bold flavors of kimchi and a blend of savory ingredients, these pancakes make an excellent choice for any meal or as a satisfying snack.
Servings 4 servings
Calories 155kcal
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet
- Measuring cups and spoons
Ingredients
- ½ cup almond flour (56g)
- 2 tablespoons coconut flour (14g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup water (60ml)
- 1 cup chopped kimchi (150g)
- ¼ cup kimchi juice (60ml)
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil for frying
Instructions
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to incorporate all the dry ingredients.
- Beat the eggs in a separate bowl and then add them to the dry ingredients along with the water. Stir until you have a smooth batter.
- Fold in the chopped kimchi, kimchi juice, and green onions into the batter, ensuring they are evenly distributed.
- Heat sesame oil in a non-stick skillet over medium heat.
- Once the oil is hot, spoon the batter into the skillet to form pancakes of your desired size.
- Cook each pancake for about 3-5 minutes on each side or until they are golden brown and crispy.
- Transfer the pancakes to a paper towel-lined plate to remove any excess oil.
- Serve hot and enjoy!
Notes
For a spicier kick, add a teaspoon of Korean red pepper flakes to the batter.
Ensure the skillet is well-oiled to prevent sticking and achieve the ideal crispiness.
These pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
For extra protein, top with a fried egg or serve with a side of grilled meat.
Nutrition
Calories: 155kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Fiber: 3g | Net Carbs: 3g