Kimchi is one of my most frequently used ingredients recently, due to my cravings for hot and savory food during these colder days. As I cannot eat very spicy food, I made pancakes with Kimchi to make it less spicy and flavorful. They satisfied my cravings and kept me warm! Whoever invented Kimchi is a genius!
Kimchi pancake is a Korean savory dish called Kimchi Jeon 김치전, which is made with eggs and wheat flour. I tried making a gluten-free and vegan version by adapting my own sweet pancake recipe. Sorghum flour, a naturally gluten-free, whole-grain healthier flour was picked for this recipe, and it has mild wheat-like texture and flavor. I did not include eggs in this recipe as well, instead I added tapioca flour to give a chewy texture, so whether you eat on a gluten-free or vegan diet, you can treat yourselves this tasty stack!
最近天氣有點冷，常常想吃熱騰騰的鹹食，泡菜就成為我近來的最喜愛的食材之一。沒用的我吃不了太辣的東西，所以用泡菜製作成煎鬆餅，容易入口又香口，吃完很滿足，整個人暖笠笠！泡菜真的是很偉大的發明！
在網上看到原始的韓式泡菜煎餅(Kimchi Jeon 김치전)主要是用雞蛋及麵粉製作。我將自己測試了很多次的無麩質純素鬆餅食譜改良成這個食譜，其中選用了天然無麩質的高粱粉，因為它是全穀粉，比較健康，而且有淡淡的近似小麥的味道。這個食譜沒有加入雞蛋，但加入少許同樣是天然無麩質木薯粉，令它口感更有彈性。有麩質敏感或素食的朋友也可以品嘗到這道美味的「鹹點」！
MORE ASIAN-STYLE/HONG KONG-STYLE RECIPES 更多亞洲/港式食譜
- Gluten-free Vegan Rainbow Crispy Pan Fried Dumplings 無麩純素彩虹煎餃子
- HK x Viet-style Rice Paper Spring Rolls 炸米紙春卷
- Vegan Kimchi Turnip Cakes 純素泡菜蘿蔔糕
- Gluten-free Pan-fried Veggie Buns 無麩純素生煎包
- Hong Kong-style Vegan Chow Fun 港式乾炒河粉
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已經試過我的食譜了嗎? 在Instagram上標註我，並點擊追蹤，可以看到更多最新的食譜!
GLUTEN-FREE VEGAN KIMCHI PANCAKES 無麩質純素泡菜煎餅
所需工具
- Frying pan 平底鍋
材料
Dry ingredients 乾性材料
- 120 克 sorghum flour 高粱粉 Bob’s Red Mill
- 60 克 gluten-free 1-to-1 baking flour
無麩質1比1烘焙粉 Bob’s Red Mill - 3 湯匙 tapioca flour 木薯粉 Bob’s Red Mill
- 2 湯匙 baking powder 泡打粉
- 1 茶匙 garlic powder 蒜粉
- 1/4 茶匙 sea salt 海鹽
- 1/4 茶匙 ground black pepper 黑椒粉
濕性材料
- 240 克 silken tofu*Note1 滑豆腐*註1 drained 倒掉多餘水分
- 160 ml water*Note1 水*註1
- 3 湯匙 kimchi juice 泡菜汁
- 1 湯匙 coconut oil 椰子油 or other cooking oil 或其他植物油
其他材料
- 280 克 kimchi*Note 2 泡菜*註2 cut into small pieces 剪成小塊
- 1/4 onion 洋蔥 around 65 grams finely chopped 約65克 切碎
- 1 scallion 青蔥 around 10 grams for garnishing 約10克 裝飾用
- cooking oil spray 煮食油噴霧
做法
- 在大型攪拌碗中，將所有乾性材料拌勻。在一個大碗中加入所有乾性材料拌勻。
- In a separate large mixing bowl mash tofu with a potato masher (you may use a food processor to blend all wet ingredients), then add all other wet ingredients and mix to combine.在另一個大碗中用搗泥器壓爛豆腐，再加入餘下的濕性材料拌勻。你亦可使用攪拌機或食物處理器將所有濕性材料混合。
- Add wet mixture to the dry ingredients and mix until no lumps. Add kimchi & onions into the batter and stir to combine.將濕性材料倒入乾性材料，並用刮刀攪拌至無粉粒，最後將泡菜及洋蔥拌入粉漿。
- Spray or grease a pan with oil. Heat the pan over medium-low heat. Measure the batter for each pancake with a 1/4 US cup. Pan-fry pancakes until bubbles pop and the edges of pancakes become solid and not sticky, then flip carefully and put a lid on to cook for about 2 to 3 minutes, until golden brown. Repeat this step until all batter is used. You may pan-fry more than one pancake at a time, depending on the size of your pan.用煮食油噴霧噴在平底鍋上 (或用廚房紙將油均勻塗抹)。開中小火將鍋加熱。用1/4杯(美式)量度一塊煎餅用的粉漿，倒到鍋上並用木或膠鑊鏟調整形狀。當煎餅表面出現滾起的泡泡，且邊緣位置呈熟而不黏鑊鏟的狀態，便可以慢慢用鑊鏟剷起煎餅，翻面。然後蓋上鍋蓋續煎約2至3分鐘，直至表面呈金黃色。重覆此步驟直至所有粉漿用完，你亦可以一次煎數塊，視乎你鍋具大小而定。
香港中文 
English