Easy Low FODMAP Kimchi Pancake
How to Make It
Step 1
Cut the green ends off the scallions and dice them thinly. Shred the cabbage finely using a mandolin or sharp knife – the thinner the better! Grate the carrot using the mandolin or on the large edge of a box grater and set it all aside. In a large bowl, add the cabbage, carrot, almond flour, flaxseeds, and scallions.
Step 2
Beat the eggs in a bowl. Add 2 tablespoons of sesame oil, kimchi, and any juices to the eggs and mix through. Use your hands to coat all the vegetables with the batter.
Step 3
Heat a large nonstick frying pan set over medium-high heat. Coat the entire base of the pan with the remaining sesame oil. Scoop large spoonfuls of the vegetable mixture into the pan and press down with a flat spatula to form a pancake.
Step 4
Cook for 4-5 minutes before flipping them over for another few minutes. Both sides should be crisp and golden. Tip: To easily flip the pancake, use a smaller frying pan or large plate to flip it over and slide it back into the frying pan. Slice into wedges and serve with a dash of tamari soy sauce, nori, sesame seeds, fresh scallions (optional).
Ingredients
- Sesame oil – 4 tbsp
- Raw egg – 6 large
- Scallions or spring onions, tops and bulb, raw – 40 g
- Cabbage, green, raw – 300 g
- Carrots, raw – 200 g
- Almond flour – 50 g
- Kimchi (kim chee) – 0.25 cup
- Tamari Soy Sauce – 2 tbsp
- Sesame seeds, hulled, toasted, unsalted – 2 tsp