Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Carbohydrates: 3g
Ingredients
For pancakes
- 3 egg
- 1 tablespon psyllium
- 0.5 tablespoon salt
- 1 green onion (scallions)
- 1 garlic clove
- 300 g kimchi (without sugar or flour)
- 50 g ghee (for frying)
For sause
- 60 ml coconut aminos (or soy sause without sugar)
- 1 green onion (scallions)
Instructions
- Cut the kimchi into 2x2 cm pieces. Finely chop the green onion and garlic.
- Beat the eggs. Slowly add psyllium, mixing until smooth. Add onion, garlic, salt and kimchi. The mixture will be pretty liquid.
- Melt the butter in a hot frying pan, pour a portion of the mass onto it. You’ll get 5-6 medium-sized pancakes out of this amount. If your pan is wide, use a silicone spatula to prevent the mass to run all over it, and to distribute the cabbage evenly over the surface of the pancake.
- Cook the pancake for 2-3 minutes, until the edges are firm and the bottom is lightly browned. Flip the pancake with a wide pancake spatula or two silicone ones. If needed, add some more oil. Cook for another 2-3 minutes until it is browned. Repeat with the next pancake.
- When all the pancakes are fried, prepare the sauce: chop the onion, add it to the bowl with the sauce. Everything is ready!
Notes
Nutrition is calculated only for pancakes, without sauce or additives.
An alternative to soy sauce without soy and sugar is coconut aminos.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 3g | Protein: 12g | Fat: 32g