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.
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
- Whisk together the buckwheat flour and gram flour with milk or water, baking powder and sea salt in a bowl.
- Drop in the kimchi and spring onion into the batter along with the kimchi juice.
- 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.
- 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.
- Serve with the salad and the dipping source of your choice.