Kimchi Pancake with Cashew Aioli and Sweet Chilli Sauce
My all time favourite local cafe, Little Bird Organics, is the creative force behind my all time favourite meal - their crispy kimchi pancake. I was thinking the other day about what to make for lunch, and my eyes fell upon the jar of kimchi sitting in the back of my fridge. I put two and two together and got to work. This is the perfect Sunday morning brunch.
The cashew aioli adds the most perfect finishing touch and the sweet chilli sauce is truly amazing - unlike store bought versions, this one does not contain a single grain of cane sugar (and I think it tastes even better).
The result is a flavour packed, nutrient dense and truly simple dish that anyone can make at home in a flash.
Kimchi is the Korean equivalent of sauerkraut - a mix of slightly spicy fermented vegetables that may include cabbage, radish, carrots, ginger, garlic, and onions. This superfood is a star for maintaining optimal digestive health due to its probiotic nature, and this pancake is the most delicious possible way to consume it! My favourite kimchi is by a wonderful brand called Be Nourished, which you can find here (and nope, this post is not sponsored, I just love this product!)
This probiotic pancake is...
- Unbelievably easy to make,
- Crispy, salty, sweet and sour,
- The perfect brunch for one...
- and a fun way to incorporate fermented foods into your day.
FOR THE PANCAKE
- 1/2 cup kimchi, chopped
- 2/3 cup besan (chickpea) flour
- 1/4 cup filtered water
- 1/4 tsp fine Himalayan salt
- 1/4 tsp sweet paprika
- 1-2 large cloves garlic, peeled and minced
- 1 spring onion, sliced
- Macadamia or avocado oil, to cook
- Seasonal organic greens tossed with olive oil and lemon, to serve
- Avocado slices, to serve
FOR THE CASHEW AIOLI
- 1 cup cashews (soaked for a few hours if you don't have a high speed blender)
- Juice of 1 medium organic lemon or 2 tbsp apple cider vinegar
- 1/2 tsp fine Himalayan sea salt
- 2 large cloves garlic, peeled
- 1 small or 1/2 large shallot
- 1/2 - 3/4 cup filtered water
- A big drizzle of extra virgin olive oil (a few tablespoons)
- 1 tsp mustard (Dijon or wholegrain both work)
FOR THE SWEET CHILLI SAUCE
- 2 whole red chillies, stems removed
- 2 cloves garlic
- 50mL water
- 1/4 tsp Himalayan salt
- 100mL apple cider vinegar
- Juice of 1/2 lime
- 1/4 cup coconut sugar
- 1/2 tsp arrowroot or cornstarch
TO MAKE THE KIMCHI PANCAKE
- Sift flour into a mixing bowl then stir all ingredients together, adding the water last. Refrigerate the mixture for 15 minutes. Meanwhile, make the aioli and sweet chilli sauce using the recipes below.
- Lightly coat a cast iron pan in macadamia oil and heat it up over low-medium heat. Once hot, spread the pancake batter over the pan and cook until you can see the that top of the pancake has set enough to flip over. Cook the other side for a few minutes.
- Transfer to a plate and top with the cashew aioli and sweet chilli sauce. I also like to add seasonal organic greens tossed with olive oil and lemon along with some slices of fresh avocado.
TO MAKE THE SWEET CHILLI SAUCE
- To prepare the sauce, place the chillies, garlic and water in a food processor and blend until broken down. Transfer to a small saucepan and stir in the salt, vinegar, lime and coconut sugar. Bring to the boil then reduce to a simmer for 15 minutes, stirring occasionally.
- Once the 15 minutes is up, mix the corn starch with a little water then add to the sauce, cooking for a few minutes more until desired thickness is achieved.
TO MAKE THE AIOLI
- Simply blend all ingredients in a high speed blender or food processor until silky smooth and store in an airtight jar in the fridge. Mmmm.