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Kimchi Scallion Pancakes

Cultivator Kitchen



  • 1 cup gluten-free rolled oats
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups filtered water


  • 1/2 cup kimchi, finely chopped
  • 3 scallions, chopped
  • toasted sesame seeds

Dipping Sauce

  • 1 tbsp coconut aminos
  • 1 tsp miso paste


  • Combine your batter ingredients in a high-speed blender and blend until smooth. The consistency should be like regular pancake batter.
  • In a griddle on medium-high heat add your batter then top with kimchi pieces, scallions and sprinkle with toasted sesame seeds. Let cook till the edges are firm.
  • Flip the pancakes and cook the other side another 2-3 minutes until cooked through and kimchi has crispy edges. Remove to a plate.
  • Take the coconut aminos and miso paste and mix in a small bowl. Make one dipping sauce per each person. Serve & enjoy!