Yields6 Servings
 Pancake
 Rainbow Zoodle side salad
Sauces
 500 g Water
 120 g beetroot, zoodle
 120 g cashew cheese
 400 g chickpea flour
 120 g carrot, zoodle
Basic Recipe
 330 g chopped kimchi
 120 g zucchini, zoodle
 200 g chilli sauce
 55 g tapioca flour or arrowroot
 60 g mixed leaves
 1 g white sesame seeds
 40 g water
 1 g black sesame seeds
 25 g rice malt syrup
1

DIRECTIONS:

1. Mix the chickpea flour with the tapioca & the water to a smooth paste

2. Mix in the kimchi, set aside over night or at least 4 hours
Using nonstick pan & a little oil spray, cook 200 gr pancakes on 1 side for 1:30 min

3. Sprinkle with sesame seeds & cook the other side for a further 1:30
LOW HEAT for cooking both sides * (Batter will yield 1280 gr, cooked pancake batter will yield 900 g)
Notes: After cooking, pancakes will be approx 1 cm thick & weigh 150 gr Cut pancake in half, serve sesame seed side up with sweet chilli , cashew cheese and zoodle salad

Ingredients

 Pancake
 Rainbow Zoodle side salad
Sauces
 500 g Water
 120 g beetroot, zoodle
 120 g cashew cheese
 400 g chickpea flour
 120 g carrot, zoodle
Basic Recipe
 330 g chopped kimchi
 120 g zucchini, zoodle
 200 g chilli sauce
 55 g tapioca flour or arrowroot
 60 g mixed leaves
 1 g white sesame seeds
 40 g water
 1 g black sesame seeds
 25 g rice malt syrup

Directions

1

DIRECTIONS:

1. Mix the chickpea flour with the tapioca & the water to a smooth paste

2. Mix in the kimchi, set aside over night or at least 4 hours
Using nonstick pan & a little oil spray, cook 200 gr pancakes on 1 side for 1:30 min

3. Sprinkle with sesame seeds & cook the other side for a further 1:30
LOW HEAT for cooking both sides * (Batter will yield 1280 gr, cooked pancake batter will yield 900 g)
Notes: After cooking, pancakes will be approx 1 cm thick & weigh 150 gr Cut pancake in half, serve sesame seed side up with sweet chilli , cashew cheese and zoodle salad

Vegan Kimchi Pancakes