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
Directions
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