Paleo Kimchi Pancake

3.9/5 rating (14 votes)
Paleo Kimchi Pancake


  • 1/4 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cold water
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1/2 cup kimchi, chopped
  • 1/4 cup coconut oil
  • Coconut aminos sauce, for dipping


  1. In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi.

  2. Heat a 9-inch skillet over medium-high heat.

  3. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. 

  4. Pour half of the batter into the pan to form a pancake. 

  5. Cook on the first side until golden brown, about 4 minutes.

  6. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. 

  7. Remove to a plate and repeat with the remaining batter.

  8. Cut the pancakes into wedges and serve with soy sauce for dipping.

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