After a Sunday morning of mountain biking on my new bike (a birthday present to myself), followed by cleaning of the mountain bike, I was pretty hungry. I wanted some good quality fuel consisting of protein, vegetables and fibre. The fridge was full of delicious homemade kimchi, which I described how to make in my last post as well as the health benefits of fermented foods, ready to be put to good use. Hence I made this Giant kimchi pancake for one.
This was a very satisfying meal with protein from the eggs, fibre and some carbohydrates from the coconut flour and carrots, and plenty of beneficial probiotic bacteria and vitamins from the kimchi (however, probably a lot of this bacteria would die during the cooking so serve this pancake with some fresh kimchi on top to obtain the probiotic bacteria). Top it with tahini for some quality fats. My problem was being patient while I was cooking the pancake as I was starving! I just managed to the flip this oversized pancake without it falling apart. I probably could have cooked it for a fraction longer before flipping, however, hunger was really to starting to set in at that point and I tend to get pretty cranky when I am hungry. So be patient when cooking this pancake and keep the heat on medium-low and cook it slowly on both sides. It is worth it.
Giant kimchi pancake for one
1 tablespoon soy sauce
½ teaspoon sesame oil
¼ teaspoon dried ginger
1 ½ tablespoons coconut flour
1 shallot, white part only (save the green part for garnish) finely sliced
1 carrot, grated
A few forkfuls of kimchi (although I love the kimchi juice it is probably better to avoid adding it to the pancake mixture as too much moisture will cause the pancake to fall apart while flipping)
Tahini, shallots and extra kimchi to serve
Spoon to mix
Non-stick fry pan
- Crack the eggs into a mixing bowl and beat them with a fork. Add in the soy sauce, sesame oil and ginger and beat to mix them through the eggs.
- Add in the coconut flour and mix well with a spoon, trying to mix in the lumps as much as possible. Heat the non-stick fry pan over medium-low heat.
- Add in the shallots, grated carrot and kimchi and mix through with a spoon. Pour the mixture into the heated fry pan and shape the pancake into a circle with the spatula.
- Cook the pancake for 10 – 15 minutes until the majority of the moisture has evaporated and the pancake is firm enough to flip.
- Carefully flip the pancake and cook for a further 10 minutes. Serve the pancake with a big spoonful of tahini, shallots and extra kimchi.