Tahini miso kimchi pancakes

Ingredients

Makes 4 pancakes

Dry ingredients:

1/2 cup of chickpea flour

1/2 tsp of bicarbonate of soda

Pinch of salt

pepper to taste

Wet ingredients:

1 cup of chopped kimchi

1 pasture raised egg

3 tbsp of water or kimchi juice

Toppings:

Tahini miso sauce

Chili oil

1 spring onion, chopped

Chopped cilantro to taste

Chili oil

Tahini miso sauce

Ingredients

Ingredients

1/4 cup of omega 3 oil or toasted sesame oil

1 tsp of Gochugaru (Korean chili pepper)

1 tsp of red chili flakes

2 garlic cloves, grated

1 tsp of grated ginger

1/2 tsp of tamari

Mix all ingredients.

1/4 cup of tahini

1 tbsp of brown rice miso paste

2 tsp of tamari

1 tbsp of lemon juice

4 tbsp of water

Mix tahini and miso, then stir in liquids.

Instructions

1) In a bowl, mix all dry ingredients.

2) Chop kimchi into bits, and incorporate to dry mixture with egg. Add water/kimchi juice and stir. Let sit for 5-10 minutes.

3) Heat ghee in a non-toxic non-stick pan, over medium heat. Add 1/2 ladle of pancake mixture. Cook each side until golden brown. Serve drizzled with tahini miso sauce, chili oil and sprinkled with spring onions and fresh cilantro.