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Gluten-Free Vegan Kimchi Pancakes by Trewhitts

This micro herb recipe is a delicious dish created by Trewhitts Catering (@trewhitts). Gluten-free and vegan, these kimchi pancakes are packed with healthy ingredients, including Westlands Red Vein Sorrel, Red Amaranth and Micro Broccoli.

Gluten-Free Vegan Kimchi Pancakes

With Butternut Squash Falafel, Brussel Sprout Chutney, Sweet and Sour Blackberry Chilli Sauce, Beetroot Pickles and Westlands Micro Greens and Herbs.

Micro Herb Recipe

 

INGREDIENTS

  • 40g gram flour
  • 40g buckwheat flour
  • 150ml unsweetened plant-based milk or water
  • ½ tsp baking powder
  • Pinch sea salt
  • 1 tbsp olive oil, plus extra for frying
  • 150g kimchi, roughly chopped, plus 2 tbsp kimchi juice (from the jar)
  • 1 large spring onion, trimmed and roughly chopped
  • Westlands Red Vein Sorrel, Red Amaranth and Micro Broccoli

METHOD

  1. Whisk together the buckwheat flour and gram flour with milk or water, baking powder and sea salt in a bowl.
  2. Drop in the kimchi and spring onion into the batter along with the kimchi juice.
  3. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter and cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes.
  4. Meanwhile, make a salad using Westlands Microgreens, making a simple dressing with sesame oil, lime and miso Slide the pancake from the pan and cut into bite-sized strips.
  5. Serve with the salad and the dipping source of your choice.

micro herb recipe